John Myers
Contents
show
Ingredients
- 100 g Diced carrots
- 100 g Bamboo cubes
- 100 g Red pepper cubes
- 100 g Mushroom cubes
- 50 g Spring onion rings
- 100 g Chicken cubes / See my recipe: *)
- 1 packet Seasoning paste for Sichuan hot and sour soup
- 340 ml / with meat 70 g 1 glass of chicken broth
- 1160 ml Chicken broth / See my recipe: *)
- 2 tbsp Sunflower oil
- 2 piece Eggs
- 2 big pinches Coarse sea salt from the mill
- 0,5 tsp Ground turmeric
- 1 tsp Sugar
- 1 Tsp / alternatively tsp instant chicken broth Glutamate
- 2 tbsp Sweet soy sauce
- 2 tbsp Tapioca starch
- Chive rolls
Instructions
- Peel the carrots with the peeler. First cut into slices, then into strips and finally into fine cubes. Drain / drain the bamboo well and cut the bamboo strips into fine cubes. Clean and wash the peppers, first cut into strips and then into fine cubes. Clean / brush the mushrooms, first cut into slices and then into fine cubes. Clean and wash the spring onions and cut into fine rings. Heat sunflower oil (2 tbsp) in a wok. Add the vegetables (diced carrots, diced bamboo, diced paprika, diced mushrooms and spring onion rings) and sauté / stir-fry for a few minutes. Deglaze / pour with the chicken stock from the glass (340 ml) and with the chicken stock (1160 ml). Add the seasoning paste and the chicken cubes and simmer / cook for about 10 minutes. Beat the eggs, whisk with coarse sea salt from the mill (2 big pinches) and ground turmeric (½ teaspoon) and add a thread to the soup. Season with sugar (1 teaspoon), glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock) sweet soy sauce (2 teaspoons) / season to taste. Finally, thicken with the tapioca starch (2 tbsp) dissolved in a little cold water. Pour the soup into soup bowls and serve sprinkled with chives. *) Hearty chicken broth for Chinese cooking
