Vinegar chicken soup

Ingredient:

4 sheets of chicken breast,

4 cups of moderate stock water (800mL),

including cucumbers, carrots, onions, and paprika, one green onion,

1 kelp palm size,

1 dried red pepper,

2 tablespoons of sake,

1 teaspoon of whole pepper,

1 ton of ginger

1+1/2 cup of sparkling water,

2 tablespoons of soy sauce, vinegar, plum juice,

1 tablespoon of lemon juice and salt,

1 teaspoon of lotus mustard

To prepare:

Slice vegetables thinly

Cooking Method					Add
1) Add 4 cups of water to the cooking container and put chicken breast, green onion, kelp, whole pepper, ginger. Dried red pepper is put and boiled to make a stock	Close	30 minutes	110°C	3

Set:

Sieve the stock in another bowl and cool the chicken breast in the broth and tear it apart.

Refrigerate 3 cups of broth (600mL) and all other sauce ingredients.

Return fruits and vegetables to a plate and place chicken breast on top. Pour cold sauce before eating.

Tip:

Steamed chicken breasts need to be cooled down in broth to soften. You can eat the leftover broth with boiled noodles.