Ingredients (for 2 persons; serve over noodles or rice for a heartier meal)
For the soup:

• 2 cups of salt-free chicken stock
• 1 cup of water
• 2 spring onions, chopped into long pieces.
• 1 thumb-sized piece of ginger, grated
• 1/2 tsp of fish sauce
• Salt to taste
• Chilli flakes to taste
• A handful of vegetables of your choice
• 2 bags of green tea

For the Chicken:

• 2 Chicken breasts, skin on
• A pinch of salt
• A pinch of white pepper
• 1 tsp of oil

For the garnish:

• A few juliennes of ginger
• A sprinkle of finely chopped spring onions/ chives and chillies

Method:

• Marinate the chicken breasts with salt, pepper and the oil and roast for 25-30 minutes in an oven preheated to 180 C until cooked (Internal temperature, 70 C). Once done, set aside to rest for 5 minutes before slicing into bite-sized pieces.
• Meanwhile, place a deep pan over high heat, add in the stock, water, ginger and spring onion, place the lid on and bring it to a boil.
• Reduce the heat to medium- low, add in the fish sauce, salt and the chilli flakes, place the lid on and simmer gently for 25-30 minutes.
• Meanwhile, steam the vegetables until al-dente and set aside.
• When ready, take the soup off the heat and with the lid on, let it stand for a minute.
• In a deep serving pot or a jug, place the tea bags and through a strainer, pour in the clear soup.
• Let it steep for 3-4 minutes covered and then fish out the tea bags very carefully with a slotted spoon.
• Arrange the chicken and vegetables in a bowl, top with garnish, pour in the soup and enjoy.