Asian chicken soup

1. Peel knob celery, ginger, carrots and onion. Finely dice the knob celery and ginger. Thinly julienne the carrots, halve the onion and cut into fine slices.

2. Slice the chicken breast into strips and season with soy sauce. Clean the spring onions and cut into thin rings.

3. Add the onion and ginger to the pot, heat on highest level up to the roasting window, switch to a low level, add nob celery and carrots and roast while stirring.

4. Deglaze with rice wine and chicken broth, add chicken breast. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.

5. Add the spring onions, season to taste with salt and Szechuan pepper.