Chinese Peking soup sweet and sour à la Judith

Ingredients for 4 servings:

• 1 liter beef broth, made with stock powder or stock cubes
• 2 tsp salt
• 1 tsp sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 small can/s of bamboo shoot(s)
• 100 g turkey breast fillet(s) or chicken breast fillet, cut into strips
• e.g. glass noodles (as an additional garnish, amount according to taste)
• 1 tbsp ginger, sliced
• 1 spring onion(s) or shallot
• 1 tsp chili oil
• 2 tbsp rice vinegar
• 3 tbsp oyster sauce
• 2 tbsp tomato ketchup
• some pepper from the mill
• 4 mushrooms (Tongu mushrooms), dried
• 6 dried mu-err mushrooms
• 3 tbsp Sweet Chili Sauce, for chicken (ready-made product)
• 1 tsp rice wine, Chinese
• 2 tsp soy sauce, dark
• 1 egg(s), beaten
• 2 tbsp cornstarch, dissolved in 2 tbsp water
• 1 cup(s) peas, frozen product
• 1 tsp sugar to taste
• some tomato paste

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Place the dried mushrooms in a small bowl and pour boiling water over them; let them soak for at least 60 minutes. Place the glass noodles in a small bowl, pour hot water over them, and let them soak for 5 minutes. Trim any excess fat and tendons from the chicken or turkey, rinse under cold running water, cut into thin strips, cut them into thirds, and place them in a small bowl. Add 2 teaspoons of salt, 1 teaspoon of sugar, the cornstarch, and 2 tablespoons of water. Mix well and let them marinate for at least 20 minutes. Meanwhile, drain the bamboo shoots, rinse if necessary, cut into thin slices, then into julienne strips, and set aside. Dice the shallot or spring onion, finely chop the fresh ginger root, and set aside. Bring a little water to a boil in a saucepan, carefully add the chicken, and cook for 1 minute. Then carefully remove it with a slotted spoon and set aside until ready to use. Drain the mushrooms, squeeze thoroughly, and, except for the smaller ones, cut into thin strips. Drain the glass noodles, squeeze thoroughly, and set aside. Heat 1 liter of water in a large pot, add the beef broth (cook the stock cubes according to the package instructions). Add the bamboo shoots, rice vinegar, tomato paste, sugar, mushrooms, ginger, shallots or spring onions, ginger, chili oil, and pepper, and mix well. Then add the chicken, glass noodles, oyster sauce, chili sauce for chicken, ketchup, and frozen peas, and bring everything to a boil briefly. Meanwhile, beat the egg and mix the cornstarch with 2 tablespoons of water and mix well (no lumps should form!). Set both aside separately until ready to use. Finally, add the rice wine and soy sauce, season well again to taste. Slowly pour in the beaten egg, add the well-mixed cornstarch, bring to a boil briefly, and serve. Also great for freezing!