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Asian Chicken Breast Fillet Soup with Vegetables

5 from 3 votes
Course Dinner
Cuisine European
Servings 8 people

Ingredients
 

  • 250 g Chicken breast fillet frozen
  • 100 g Glass noodles
  • 100 g Carrots
  • 100 g Red pepper
  • 100 g Spring onions
  • 100 g Onion
  • 1 Small can of bamboo strips 140 g
  • 2 tbsp Rapeseed oil
  • 2 liter Chicken broth (8 tsp instant)
  • 2 tbsp Sweet soy sauce
  • 2 tbsp Oyster sauce
  • 1 tbsp Rice wine
  • 1 tbsp Light rice vinegar
  • 1 tbsp Fish sauce
  • 1 tbsp Very, very finely diced ginger
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Sambal Manis
  • 2 Eggs
  • 1 tbsp Rapeseed oil
  • 2 big pinches Coarse sea salt from the mill
  • Chives rolls for garnish

Instructions
 

  • Thaw the chicken breast fillets a little, wash, pat dry with kitchen paper and cut into fine strips. Scald glass noodles with boiling water, let stand for a few minutes, drain and cut / mince with kitchen scissors. Peel the carrots, cut into pieces approx. 4 cm long, cut the pieces first into thin slices and then into thin sticks. Clean and wash the peppers and cut into thin slices / sticks. Clean and wash the spring onions, cut into pieces approx. 4 cm long and cut the pieces into fine sticks. Peel the onion, cut in half, cut into very thin slices and assemble these into individual pegs. Put the bamboo strips in a kitchen sieve and drain / drain well. Heat rapeseed oil (2 tbsp) in a wok and fry the chicken breast fillet strips vigorously in it / stir-fry, now add the vegetables (onion strips, carrot strips, bamboo strips, paprika strips and spring onion strips) one after the other and fry / stir-fry. Deglaze / pour in the chicken broth (2 liters), add the glass noodles and serve with sweet soy sauce (2 tbsp), oyster sauce (2 tbsp), rice wine (1 tbsp), light rice vinegar (1 tbsp), fish sauce (1 tbsp), Finely diced ginger (1 teaspoon), salt (1 teaspoon), sugar (1 teaspoon) and sambal manis (1 teaspoon). Let everything simmer for about 14-15 minutes. Stir it every now and then. Whisk the eggs, season with coarse sea salt from the mill (2 big pinches), fry in a pan or wok with rapeseed oil (1 tbsp), tear into small pieces and spread over the soup. Fill the soup into Asian soup bowls and serve garnished with chives.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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