Cut chicken fillet finely, pour 2 cups water, salt a little and boil until ready. Strain the stock.

Hot pepper mix well with coriander, black pepper, ginger and dilute the mix with a little portion of water until stiff paste consistency. Add the stock and filter.

Peel the onion, cut into circles and fry in butter.

Put fillet and onion in a soup bowl, pour the stock with spices.

Sprinkle the soup with greens before serving. Serve rice separately.