Pak Choi soup with chicken

Ingredients for 2 servings:

• 150 g chicken breast fillet(s)
• 200 g pak choi
• 1 carrot(s)
• 2 spring onions
• ½ onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger root, peeled, grated
• 1 small chili pepper(s), without seeds
• 1 tbsp sesame oil, light
• 600 ml vegetable broth or chicken broth, possibly a little more
• ½ star anise
• 1 tbsp soy sauce, plus some to taste
• some lemon juice
• some sesame oil, dark
• pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 33 minutes

Japanese, spicy

Cut the chicken into strips. Clean and rinse the pak choi. Remove the core. Cut the stems and leaves into strips. Peel the carrot and cut into thin strips using a julienne cutter. Clean, wash, and slice the spring onion into rings. Finely dice the peeled onion and garlic clove, and very finely slice the chili pepper. Heat light sesame oil, sauté the onion, garlic, the white part of the spring onion, the pak choi stalks, and the ginger. Deglaze with the stock. Add the soy sauce, star anise, and chili, and simmer for 8 minutes. Add the chicken breast, carrot strips, and pak choi greens, and cook for another 3 minutes. Season to taste with soy sauce, lemon juice, dark sesame oil, sugar, and pepper. Remove the star anise. Serve sprinkled with the spring onion greens.