Products Needed:
2/3 lb (300 gm) chicken fillet
1 onion
1 tbsp butter
1 hot pot ground pepper
salt, ground ginger, coriander seeds to taste
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Directions: 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.
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