Well, during the exam weeks, this period could be considered as hectic as well as relaxing. Now, how can 2 contradicting qualities coexist? Possible. The 2-3 days before a exam subject are the most infernally busy while the long intervals between subjects can be used for other productive activities. One of them - cooking. Yea, didn't get much time to use my culinary skills during the lesson weeks. Now, I make good use of the gas stove and the spatula.

Did a few frying and boiling and steaming. Today, I decided to do something that can spice up your gastrointestinal tract like the way alcohol does and something warming - ginger soup.

Simple dish. It feels good when drank on a cold, rainy day like today. Or, it could be used to get rid of the "wind" in you, as the traditional herb lore puts it. It is not preferred during a hot afternoon. Hot weather + hot ginger, you do the rest of the thinking. :)

All you need are the following:

A. Main ingredients

1. Either cubed/sliced chicken breast meat (1 whole slice) or pork (about the same proportion as the chicken breast)

2. Slices of ginger (preferably young ones)

3. Sugar

4. (optional) Chicken stock/broth (or cubes)

B. Marinate

1. Salt (1/2 tsp or some sprinkle)

2. Sugar (~1-1.5 tbsp)

3. Soy sauce (~1-1.5 tbsp)

Instructions (quick version):

1. Marinate the chicken breast with ingredients B for about 15 to 30 minutes. The quantity of the marinate can be altered to suit one's palate.

2. Boil the sliced ginger with some sugar in a pot of water. The amount of ginger depends on which extreme of the spiciness you desire.

3. Let it simmer for another 10 minutes.

4. Add in the chicken/pork.

5. Add in the chicken broth/stock. Taste the soup and add in salt/soy sauce if necessary.

6. Let it simmer for another 15-20 minutes or so and you are done!

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