Chinese chicken soup

Preparation – 25 minutes

Peel the carrots and cut them into thin strips or slices; do the same with the spring onions.

Bring 2 litres of chicken stock to a boil in a large saucepan. Lower the heat and cook the chicken fillets in the stock until tender. Add in the carrots.

While the chicken is cooking, continue with the rest of the recipe. Beat 3 eggs in a bowl, and add salt and pepper to taste.

Add a dash of sunflower oil to a frying pan and cook an omelette that is as thin as possible (so do not add too much egg to the pan).

Repeat this step until all the egg has been used. Place the omelettes on top of each other. Wait a moment for the omelettes to cool down and then roll them up.

Cut the omelettes into thin strips with a chef's knife. You can see how they are cut in the photo.

Add 200 ml sunflower oil to a wok or deep frying pan. Heat the oil and deep-fry the glass noodles in it. See below for a short film on how to do this:

Set aside the fried glass noodles on a piece of kitchen paper.

As soon as the chicken fillets have cooled down sufficiently, you can shred them. You can simply use your hands to do this, but it is more efficient to do it using 2 forks.

Peel 2 cm of fresh ginger with a spoon or knife, and dice it as finely as possible.

Finishing the Chinese chicken soup – 10 minutes

Add the "pulled chicken" back to the pan of chicken stock. Now add pepper, salt and a tablespoon of rice wine to taste.

Add the chopped ginger and spring onion. Add a little sesame oil, to taste, and stir well.

Serve the chinese chicken soup with strips of omelette. Garnish with bean sprouts and finish off with fried glass noodles. Enjoy your meal!