Cook the chicken thighs on the back in salted water (2 liters of water / 2 teaspoons of salt) with celery (20 g) and Maggi cabbage / 20 g) for about 45 minutes, remove, remove the meat and cut into small pieces. Pour the broth through a sieve into a saucepan and add 2 liters of hot water. Pour boiling water over glass noodles, leave to act for about 10 minutes, drain through a sieve and cut into small pieces with kitchen scissors. Clean and wash the peppers and cut into strips. Peel the carrots, first cut into pieces, then into slices and finally into sticks. Halve the Chinese cabbage leaves lengthways and cut into fine strips. Clean / core the chilli pepper, wash and cut into fine cubes. Peel and finely dice the ginger. Heat the broth (2 liters), stir in the seasoning paste, bring to the boil and add the vegetables (pepper strips, carrot sticks, Chinese cabbage strips, chilli peppers and ginger cubes) with the peeled chicken (approx. 130 g). With sweet soy sauce (2 tbsp), dark soy sauce (2 tbsp), tomato ketchup (1 tbsp), sherry (1 tbsp). Season brown sugar (1 tbsp), sambal oelek (½ teaspoon) and glutamate (½ teaspoon / alternatively ½ teaspoon instant chicken stock) and simmer / simmer for about 20 minutes. Just before the end, add the glass noodles. Whisk 2 eggs each with coarse sea salt from the mill (2 big pinches), milk (1 tablespoon) and sweet soy sauce (1 teaspoon) and bake a pancake in a pan with sunflower oil (1 tablespoon), remove and cut into strips. Do the same with the second pancake. Add / stir the egg strips into the soup. Serve the soup hot sprinkled with chives.