Chinese chicken soup

CHINESE CHICKEN SOUP 04622 INGREDIENTS for 4 PEOPLE 4 cm ginger root, 2 cloves of garlic, 2 spring onions, 2 l chicken stock, 200 g of chicken breast, one tablespoon of peppercorns, a fresh red pepper, 2 tablespoons sesame seeds, 150 g of Chinese noodles with egg, 3 tablespoons soy sauce, 2 tablespoons cilantro, salt. Wash and coarsely chop the spring onions. Peel the ginger and cut into thin slices. Pour the broth into a saucepan, add the thighs and the chicken and bring to a boil. Cook for about 10 minutes, skimming the surface occasionally. Add ginger, garlic, peppercorns, half a tablespoon of salt and a tablespoon of finely chopped spring onion; simmer for at least 40 minutes. Withdrawn, with the skimmer, chicken pieces and cut them into cubes. Cut the pepper into two parts to length, remove the seeds and pith, then cut into strips. Make toast the sesame seeds in a pan. Pass the soup through a sieve, place back in the saucepan, add the chicken cubes and bring to a boil: Add fettuccine and cook for three minutes to fire. Incorporate the rest of chopped spring onion, soy sauce and cook for about a minute. Deliver the soup in bowls and garnish with paprika, coriander and sesame seeds.