Hearty, Spicy Korean Chicken Soup with Vegetables

The chicken drumsticks (lower legs):

1. Rinse the fresh or thawed chicken drumstick well and boil it in 1 liter of water for 5 minutes. Rinse the chicken drumsticks again, discard the cooking water and clean the pot. Return the chicken drumsticks to the pot, add the water, the chicken stock and the chicken stock powder and simmer with the lid on for 30 minutes.

The Kailan:

1. Wash the fresh kailan, separate the leaves from the stem. Cut off the woody stem above the first leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the stem crosswise into thin rolls. Cut the leaves into small pieces. Keep leaves and stalk rolls ready separately. Freeze unused goods. Measure and defrost frozen goods.

Other vegetables:

1. Wash the red peppers, remove the stalks, cut diagonally into pieces approx. 6 mm wide and leave the seeds as they are. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. Wash the sugar snap peas, cut them off at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones.

Separate the meat from the bone:

1. Remove the saucepan from the stove and let it cool down a bit. Remove the chicken drumsticks and loosen the meat from the bones and keep them ready. Return the saucepan with the broth to the stove and bring the broth to a simmer. Beat the eggs and whisk with a pinch of salt and pepper. Let it flow into the simmering broth with a tablespoon.

Simmer with the remaining ingredients:

1. Add the remaining ingredients and meat to the broth and simmer for 6 minutes.

Serve:

1. Spread on the serving bowls and enjoy warm.