Chinese chicken soup

Remove the seeds from the pepper and cut into very thin rings. Cut the winter carrot into matchsticks. Peel and grate the ginger root.

Bring the chicken breast (in its entirety) with the red pepper, the winter carrot, the ginger and the sherry to the boil (you can also omit the sherry). Let simmer for 30 minutes. Scoop out any foam with a slotted spoon of the soup.

Remove the chicken fillet from the broth, cut it in half lengthwise and then cut into slices. Season the broth with salt.

Cut the shiitakes into slices. Cut the snow peas into thin strips lengthwise and scoop them with the chicken slices and the shiitake with the stock. Let the soup boil for another 5 minutes. In the meantime, cut the spring onion into rings.

Season the soup with soy sauce and sprinkle before serving with spring onions.