Chinese eggplant soup

Ingredients for 2 servings:

• 500 g chicken giblets
• 400 g water, more if necessary
• 2 tbsp soy sauce, light
• 2 tbsp Glutamate (Aji-No-Moto), highly purified
• 1 small carrot(s)
• 5 g ginger, fresh or frozen
• 1 tbsp Arak Masak (rice wine)
• 1 tsp sesame oil, light
• 2 eggs, size S
• 1 pinch of salt
• 2 pinches of celery leaves, fresh or frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 30 minutes

A quick-to-prepare, very tasty soup, provided you have the broth. Recipe from Hong Kong.

Thaw the chicken giblets and cook in 1 liter of water for 3 minutes. Strain, discard the broth, and rinse the giblets thoroughly. Rinse the pot, add the giblets and water, and bring to a boil. Add the soy sauce and aji no moto and simmer for 2 hours. Meanwhile, peel the carrot and ginger, slice them crosswise into thin slices, and add them to the broth. Wash and chop the fresh celery leaves. Strain the broth through a fine sieve. Discard the boiled broth. Make up to 400g of water in the broth and season with soy sauce or salt. Add the rice wine and sesame oil. Return to the pot and bring to a simmer. Crack the eggs and whisk them with the salt. Using a small ladle, pour the egg into the broth in 4 batches. Immediately remove from heat, divide among serving bowls, sprinkle the celery leaves over the soup, and serve hot. Note: The unseasoned broth is ideal for freezing and can be used in all kinds of soups and sauces.