2 bone in chicken breast, cut to 4 each.
4 inches of fresh ginger (skin peeled), or more... depend on how gingery you want the soup to taste..
Salt and Pepper (White pepper)
1 shallot
2 cloves of garlic
5 cups of hot water
1 tablespoon of Olive Oil.
Direction:
Pound the ginger with mortar until it become paste but still chunky. Dice the shallot and garlic.
Heat a soup pan with 1 tablespoon of oil, add shallot and garlic, stir until fragrant. Add ginger (with the juices), wait until fragrant.
Add the chicken to the pan. When the chicken is a little brown, add hot water. Seasoned with Salt and pepper. Let it simmer for 30 minutes.
Taste before serving.
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