Equipment needed:

• Julienne peeler o pangkayod sa melon

Ingredients:

• 1 large cucumber
• 1 cup diced chicken thigh fillet
• 1 garlic clove (smashed)
• 1 bay leaf
• 1 white onion (minced)
• 1/2 cup diced carrots
• 1/2 cup diced celery
• Vegetable oil
• 4 cups water / chicken stock
• Pepper
• HG Seaweed salt
• Julienned red bell pepper for garnish
• Wansoy for garnish

Procedure:

• Julienned the cucumber until you get a noodle like structure and set aside. (Leave the seeded portion.)
• In a small stock pot, sauté onion in vegetable oil until translucent. Add carrots and celery.
• Add diced chicken thigh fillet. Sauté until opaque over low-medium heat.
• Season with seaweed salt and pepper.
• Pour in water and simmer for 10-15 minutes over the same heat with the crushed garlic and bay leaf.
• Arrange the cucumber on a bowl and pour the soup. Serve piping hot.