Soup with cucumbers and chicken fillet

Ingredients for 2 servings:

• 400 g water
• 250 g chicken giblets
• 3 g ginger
• 20 g carrot(s)
• 20 g leek
• 6 g salt
• 1 pinch(s) of sugar
• 80 g chicken breast fillet(s)
• 1 tbsp glutamate (Aji-No-Moto)
• 30 g cucumber(s)
• 2 g spring onion(s), only the green part
• 1 tbsp sesame oil, light

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

A simple chicken soup with a delicious flavor. Recipe from Beijing, China.

Boil the thawed chicken giblets in plenty of lightly salted water for 2 minutes. Strain, rinse, and discard the cooking water. Wash, peel, and finely dice the ginger. Wash, peel, and thinly slice the carrot crosswise. Use only the green part of the leek, which is cut crosswise into thin strips. Place the vegetables, the giblets, and the water in a casserole dish, cover, and simmer for 45 minutes. Strain the stock and discard the sieved liquid. Meanwhile, cut the thawed chicken breast across the grain into approximately 3 mm thick slices and set aside. Wash the cucumber, trim both ends, and use an adjustable slicer to slice lengthwise into approximately 2 mm thick slices. Discard the first 2 slices. Cut the remaining slices crosswise into approximately 4 cm long pieces. Wash the spring onion and slice it thinly starting at the top. Return the stock to the casserole dish and bring to a boil. Add the prepared chicken and aji no moto and simmer for 1 minute. Add the cucumber slices and simmer for 2 minutes. Add the spring onions and sesame oil, remove the pot from the heat, and ladle the hot soup into serving bowls. Serve and enjoy. Note: Served with plenty of rice, this soup makes a welcome, warm snack. With a meal with several courses, all served almost simultaneously, a light soup is often the perfect conclusion to such a meal.