Chicken–Ginger Soup

Wash chicken thoroughly. Place in a saucepan with celery, carrot and water. Let boil. Shim foam from the top. Cook over medium heat until chicken is tender. Add salt after the first hour – tenderizing the chicken and brining out the best flavour should take at least two hours. Strain the stock. Add the ginger. Set stock aside. Cut the chicken into slivers. Heat oil in a skillet. Add onions and saute for 15 minutes. Add the bean sprouts and cook over low heat for five minutes. Place onions, bean sprouts, sliced eggs and chicken in a bowl. Serve the soup in individual places. It is customary for each person to help himself to the chicken and vegetables from the bowl.