Wash the chicken breast fillet, pat dry with kitchen paper and dice finely. Peel and halve the vegetable onion, peel off the individual peels and cut into pieces. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli peppers, wash and finely dice. Clean and wash snack carrots and slice diagonally. Clean and wash the peppers (green and red) and cut into small diamonds. Clean / remove the celery and cut into pieces. Peel and finely dice the celery bulb. Clean the spring onions, wash them and cut into rings. Heat sunflower oil (1 tbsp) in a large saucepan, add the chicken breast fillet cubes and fry. Add the ginger cubes, garlic clove cubes and chili pepper cubes and sauté. Add the vegetable onion pieces and fry them briefly. Now add the remaining vegetables (snack carrot slices, peppers (green + red), celery pieces, celery cubes and spring onion rings), fry everything briefly and deglaze / pour on the chicken stock (2 liters). Season with sweet soy sauce (1 teaspoon), Maggi seasoning (1 teaspoon), salt (1 teaspoon) and sambal oelek (1 teaspoon). Simmer everything with the lid on for about 30 minutes. Serve the super super slim soup garnished with the green of celery hot.