Chicken Soup with Spicy Sesame

Ingredients

• 1.2 kg chicken for soup (1 whole chicken)
• 1 bundle mirepoix vegetables
• 1 bay leaf
• 4 juniper berries
• 2 chili peppers
• 200 g carrots (2 carrots)
• 1 stalk lemongrass
• 250 g leeks (1 stalk)
• 400 g Broccoli
• 150 g peas (frozen)
• 25 g Sesame seeds (2 tbsp)
• 2 tbsp chili sauce
• 2 tbsp Light soy sauce

Instructions

1. 1.

   Rinse the chicken and place it in a tall pot. Cover with water and bring to a boil; skim off foam. Clean, wash, and roughly chop the mirepoix vegetables. Add them to the pot along with bay leaf, juniper berries, and chili peppers and simmer gently for about 2 hours; add more water if needed. Remove the meat and let it cool. Strain the broth through a sieve and also let it cool; skim off any fat.

2. 2.

   Meanwhile peel and slice the carrots. Slice the fresh lemongrass into thin strips. Clean the leeks, wash thoroughly, and cut into rings. Wash the broccoli and divide into florets.

3. 3.

   Separate the meat from the bones and remove the skin. Then break it into small pieces.

4. 4.

   Bring the collected broth back to a boil. Add the prepared vegetables, peas, lemongrass, and chicken, and simmer over medium heat for 6–8 minutes.

5. 5.

   In the meantime toast the sesame seeds in a pan without oil over medium heat. Stir in the chili sauce.

6. 6.

   Season the soup with soy sauce and serve it with the sesame mixture.