Chicken soup with bamboo shoots and rice

Ingredients for 2 servings:

• 40 g carrot(s)
• 300 g water
• 6 g broth powder (mushroom bouillon, granules)
• 120 g basmati rice
• 2 tbsp celery leaves
• 1 piece(s) carrot(s), 8 cm
• n. B. flowers and leaves
• 120 g chicken breast, without skin and bones, frozen
• 2 tbsp sesame oil, dark
• 300 g chicken stock
• 80 g bamboo shoot(s) from the jar
• 1 tsp tapioca flour
• 1 tsp rice wine, dark, spicy-mild

Instructions

Working time approx. 18 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 55 minutes

In China, it’s an inexpensive winter dish or a filling snack. Recipe from Hunan, China.

Peel a washed carrot and cut into approximately 3 mm cubes. Bring the water to a boil, dissolve the stock powder in it, add the diced carrots and rice, and mix well. Cover and simmer for 8 minutes over moderate heat. Mix and simmer for a further 4 minutes. Remove from the heat and let it mature for 25 minutes without removing the lid. Rinse the fresh celery and shake dry. Pluck the leaves from the stalks and roughly chop. Score a piece of washed and peeled carrot lengthwise 5 times. Then cut crosswise into approximately 4 mm thick slices (carrot blossoms). Reserve the blossoms and leaves if desired. Cut the thawed chicken breast across the grain into 3 mm thick slices. Cut the slices crosswise into thirds. Heat the sesame oil moderately in a wok and stir-fry the chicken pieces for 4 minutes. Deglaze with the chicken stock. Cut the bamboo shoots lengthwise into approximately 4 mm thick sticks and then trim them to approximately 3 cm. Add them to the broth and simmer for 15 minutes. After 8 minutes, add the carrot blossoms. Mix the rice and divide it between two serving plates. Sprinkle the celery leaves into the soup and divide them between the serving bowls. Garnish with blossoms and leaves as desired, serve, and enjoy. Note: The bamboo shoots are cone-shaped and can weigh up to one kilogram. Fresh bamboo shoots are rarely offered; instead, they are halved lengthwise and pasteurized. We recommend pre-cut bamboo shoots in jars.