Preparation time: 20 minutes, plus cooling
Cooking time: 45 minutes
Oven temperatures: 200 C (400 F), Gas mark 6
Ingredients as above
2 teaspoons five-spice
powder
150 g/5 oz. boneless,
skinless chicken breast
Make the soup following the main recipe and, while the peppers are roasting, scatter The five-spice powder over the chicken breast and grill under a medium heat for 20 minutes Until crisp.
When cooked, cut the chicken into shreds. Stir into the pepper soup and simmer for 5 minutes before serving.
