Chicken soup with egg

Cut the ginger into thin slices. Put the chicken fillet and slices of ginger in a large pan and pour 1 liter of cold water. Crumble the bouillon tablets above it. Slowly bring to the boil and stir in the lemon juice and soy sauce. Let the bouillon gently draw for 30 minutes.

Boil the eggs almost until done in 6-8 minutes. In the meantime, steam the broccoli in a steam basket over boiling water or in a steamer in 4-6 minutes. Remove the chicken fillet and ginger slices from the stock. Continue to heat the stock on a low heat. Pull the chicken meat into strips with 2 forks. Peel the eggs and cut each into 4 parts.

Warm the stock thoroughly and season with some lemon juice. Cut the spring onion into slant thin slices. Place a bunch of chicken eggs in soup plates. Spread the egg cubes, broccoli, carrot strips and spring onions and pour the hot stock. Serve immediately.