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. 

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