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For this recipe you need:
- ginger (root) - for about 3 centimeters
- garlic - 2 pieces
- chicken (without bones) - 300g
- chicken broth (poor salted) - 200g
- soy sauce - 1 teaspoon
- lemon juice - 2 teaspoons
- piquant spicery ( karri, chile) - 1/4 teaspoon
- green onion (milled) - 2 teaspoons
- coriander - 2 teaspoons
- vegetable oil - 1 teaspoon
- spinach (sprouts) - 50g
Peel the ginger, cut into slices and mill in the pounder together with garlic. Put into saucepan prepared mixture, chicken, soy sauce, lemon juice, chile and 100g of water. Bring to a boil on the average fire, take off it and boil 10-15 minutes till the chicken becomes prepared. After that take out chicken meat and large pieces of ginger and garlic, add spinach and boil 1-2 minutes more.
Mix up onion with coriander, cut finely and mill in the pounder with vegetable oil and salt, divide it in portions, put on the plates, pour with broth and spice with mixture of onion and coriander.
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