Seasoning Ingredients: 1 tbsp chicken powder broth, 1 tsp ground pepper, 1 tsp fine salt, 1 tsp fish sauce, 1/2 tsp granulated sugar Additional Ingredients: 2 stalks of finely sliced celery As needed: Fried shallots Complementary Ingredients: 1 bunch of glass noodles, 2 carrots, 1 handful of night-blooming jasmine flowers, 3 sheets of wood ear mushrooms, 1 sheet of tofu skin, 20 cooked quail eggs

How to Make: Wash and then soak with hot water ear mushrooms, night-blooming jasmine flowers, and tofu skin. After soaking, wash again until clean and then cut into pieces. For night-blooming jasmine flowers, it is advisable to remove the yellow-colored stamen to avoid a bitter taste in the soup broth, and wash repeatedly. Drain.

Boil the chicken breast until boiling, discard the first boiling water. Replace with fresh water, boil again with quail eggs and crushed ginger. Boil until boiling with low to medium heat. Heat the margarine, sauté garlic and spring onion until fragrant, add the chicken boiling water (broth). Boil. Source: Diadona.