■INGREDIENTS

3 chicken thighs

4 bouillon cubes

2 bay leaves

30g powdered gelatin

8 or so small cucumber pickles

1/2 onion

"1/2 jumbo-size red bell pepper

1/2 jumbo-size yellow bell pepper"

4 eggs

salt and pepper

■DIRECTIONS

1. Place chicken, bay leaves, bouillon cubes, and 8 cups of water in a pot. Boil over medium heat for 40 minutes; skim the broth. Turn off the heat and let it cool.

2. Take the meat out of the pot and cut it into bite-size pieces. Strain the stock: save 6 cups of it.

3. Sprinkle powdered gelatin into 180 ml. cold water and stir quickly. When gelatin is softened, put it in the microwave to melt it. Then add little by little into the stock from Step 2.

4. Season with salt, pepper, and a small amount of vinegar. Place the container of the gelatin mix in an ice-water bath. Stir occasionally with a rubber spatula.

5. Place eggs in cold water, boil for 15 minutes over high heat. Peel eggs. Cut each egg into 6 wedges. Cut peppers into 1-cm dice. Cut onion into thin slices, add 2 tablespoons salt and mix well. Let onion slices sit for 10 minutes. Then, rinse with water and squeeze out water. Cut pickles into 1-cm pieces.

6. Add the ingredients from Step 5 and chicken into thick soup. Stir quickly. Pour into a bowl; let it cool and solidify.

7. Use a large spoon to serve. Enjoy!