Bamboo shoot soup with chicken

Ingredients for 2 servings:

• 120 g chicken breast, frozen
• 1 tbsp oyster sauce
• 1 tsp tapioca flour
• 1 tsp rice wine, dark, spicy-mild
• 1 tbsp egg white
• 120 g bamboo shoot(s)
• 1 m.-large spring onion(s)
• 35 g carrot(s)
• 15 g ginger
• 1 medium-sized garlic clove(s)
• 250 g water
• 2 tbsp white wine, fruity
• 1 tsp, leveled chicken broth powder
• 1 tsp, crushed broth powder (mushroom bouillon, granules)
• n. B. salt and pepper, red
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, light
• 2 tsp spring onion(s), green part only

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 20 minutes

A rich spring soup from Hunan, China.

Cut the thawed chicken breast across the grain into approximately 6 mm thick slices, then cut these crosswise into approximately 2 cm wide strips. Place in a bowl with the oyster sauce, mix well, and marinate at room temperature for 2 hours. Dissolve the tapioca flour in the rice wine and whisk it evenly with the egg white. Mix the mixture into the marinade and marinate for another 30 minutes. Meanwhile, wash the bamboo shoots and cut them lengthwise into 8 mm thick strips. Cut these into approximately 4 cm long strips. Quarter the washed and trimmed spring onion crosswise. Thinly slice the peeled carrot. Peel the washed ginger and slice it across the grain into thin slices. Squeeze the peeled garlic clove. Bring the water to a boil, add the white wine, chicken stock powder, and mushroom stock and dissolve. Add all the vegetables and simmer for 20 minutes. Remove and discard the spring onion pieces. Strain the chicken pieces and drain well. Heat the sunflower oil and sesame oil together in a wok until very hot. Add the chicken pieces and stir-fry for 90 seconds. Keep warm. Thinly slice the spring onion for garnish. To serve, season the soup with salt and red pepper. Ladle the soup into serving bowls and add the chicken pieces. Garnish with the spring onion, serve, and enjoy while still warm.