John Myers
Asian Soup Stew
The perfect asian soup stew recipe with a picture and simple step-by-step instructions.
- 250 g Chicken breast fillet frozen
- 1 Glass Chicken broth with chicken (250 ml chicken broth + 100 g chicken)
- 2 Carrots about 200 g
- 1 piece Celery / cleaned approx. 100 g
- 1 Large shallot approx. 100 g
- 100 g Bean sprouts
- 1 Small red chilli pepper
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 2 tbsp Oil
- 1 bag Hot & Sauer Soup 50 g (from the Asian market / SPICE PASTE for Szechuan)
- 1 liter Chicken broth (4 teaspoons instant)
- 1 Cup Chive rolls
- 3 tbsp Sweet soy sauce
- 1 tbsp Thin soy sauce
- 1 tbsp Sugar
- 1 tbsp Light rice vinegar
- 2 Eggs
- Thaw the chicken breast fillets a little, clean them if necessary, cut them first into slices and then into strips. Separate the glass of chicken stock and meat and cut / dice the meat. Peel the carrots with the peeler, first cut into slices, then into thin strips and finally into very small cubes. Clean the celery, first cut into thin slices, then into strips and finally into very small cubes. Peel the shallot, quarter it lengthways and cut into thin slices. Clean, core, wash and dice the chilli pepper. Peel and finely dice the garlic cloves and ginger. Heat the oil (2 tbsp) in the wok and fry the chicken breast fillet strips vigorously / stir-fry. One after the other, add all the ingredients (chilli pepper cubes, garlic clove cubes, ginger cubes, shallot slices, celery cubes, carrots cubes, bean sprouts, cubed chicken from the broth and chives rolls) and sauté each briefly. Deglaze / pour in the chicken broth (1 liter) and the broth from the glass (250 ml). Season with the bag of Hot & Sauer Soup (50 g), sweet soy sauce (3 tbsp), thin soy sauce (1 tbsp), sugar (1 tbsp), light rice vinegar (1 tbsp). Whisk the eggs and slowly trickle them into the soup in a thread-like manner. Serve the Asian soup stew garnished with chives.
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