Hot and sour soup / Peking soup

Ingredients for 6 servings:

• 1 large chicken thigh or 1 chicken breast fillet, approx. 150 – 200 g
• 1 piece(s) fresh ginger, half thumb size
• 1,250 ml water
• 2 tbsp curry powder
• 2 tsp salt
• 2 tbsp peanut oil or vegetable oil
• 1 m.-sized onion(s)
• 1 chili pepper(s), fresh, red
• 2 medium-sized carrots, approx. 150 g
• 5 tomatoes, sun-ripened (400 g) or a can of chopped
• 100 g bamboo shoot(s) from the jar or can
• 150 g soybean sprouts, fresh
• 5 dried mu-err mushrooms
• 3 tbsp soy sauce, light, for seasoning
• Salt
• 8 tbsp tomato ketchup
• 2 tsp sugar
• 2 tbsp rice vinegar
• n. B. Sambal Oelek
• sesame oil
• 1 tbsp cornstarch to thicken
• n. B. Spring onion(s), approx. 1 – 2
• 4 egg yolks
• 2 tbsp water
• 2 tbsp curry paste, red, more if needed
• 2 tbsp coriander, shredded, more if needed
• 1 tbsp ginger powder, more if needed

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

tastes like your favorite Chinese restaurant

In a saucepan, bring 1250 ml of water to a boil with 2 teaspoons of salt, the sliced ​​fresh, peeled ginger, and the curry powder. Add the skinned large chicken thigh or two smaller chicken thighs or one large chicken breast fillet to the boiling water and simmer for about 15 minutes (caution: the meat dries out quickly). In the meantime, prepare the required vegetable garnish. Soak the dried mu-err mushrooms in lukewarm water, or drain canned mushrooms and cut into smaller, more manageable pieces. Scrape the carrots and cut them into strips, then into thin sticks about 3 cm long. Peel the fresh tomatoes and dice them, or open canned tomatoes beforehand. Dice the onion. Wash the soybean sprouts and drain. Halve the chili pepper, remove the seeds and membranes, and cut into thin slices. Drain the bamboo shoots and cut into thin strips. Remove the chicken and ginger from the stock, reserving the cooking water. Heat 2 tablespoons of oil or peanut oil in a large saucepan. Sauté the diced onion, add the chili pepper, and continue to fry briefly. Add the carrot strips to the pan and cook for about 2 minutes, stirring occasionally. Add the bean sprouts, then remove the soaked mushrooms from the water, rinse them again under cold water, and cut into large pieces, removing the hard inner parts. Cook everything for another 1-2 minutes, stirring continuously. Finally, add the fresh diced tomatoes or canned tomatoes and stir well. Add the soy sauce, deglaze with all of the reserved cooking broth, and bring to a boil once. Add the tomato ketchup, salt, vinegar, sugar, curry paste, shredded coriander, and ginger powder. The amounts here are subject to your personal taste. Bring back to a boil. Cut the chicken into small cubes. Finally, add the meat and bamboo shoots to the Peking soup. Mix cornstarch with a little cold water to thicken the soup. Slice about 1-2 spring onions into thin rings. Whisk the 4 egg yolks with 2 tablespoons of water and let them run into the simmering soup in a thin thread. DO NOT STIR! Just let it stand. When the egg threads are cooked, they will rise to the surface and you will have wonderful egg flakes. All by themselves. You just need patience. Now is the time to adjust the Peking soup to your personal taste, perhaps with more vinegar, ketchup, sugar, a little more water, or even curry paste, coriander, and ginger powder. Shortly before serving, drizzle pure sesame oil into the soup, ladle into small Chinese soup bowls, sprinkle with spring onions, and serve very hot. Homemade Peking soup can also be easily frozen and reheated and enjoyed as needed.