John Myers
Contents
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Ingredients
- 300 g Chicken breast fillet
- 4 liter Water
- 4 tsp Salt
- 150 g Carrots
- 1 can (drained weight 142 g) Bamboo shoots
- 1 Onion
- 75 g Brown mushrooms
- 1/2 red pepper
- 1/2 green pepper
- 1/2 yellow pepper
- 75 g Chinese cabbage leaf hearts
- 1 Red chilli pepper
- 1 piece Ginger
- 1 stalk Lemongrass
- 100 g Glass noodles
- 4 Eggs
- 1 sachet of spice paste for savory and sour (50g)
- 10 tbsp Tomato ketchup
- 4 tbsp Light rice vinegar
- 2 tbsp Dark soy sauce
- 2 tbsp Sweet soy sauce
- 2 tbsp Maggi spice
- 1 tbsp Brown sugar
- 1 tbsp Liquid honey
- 1 tsp Salt
- 1 tsp Sambal oelek
- 1 tsp Fish sauce
- 1 tsp / alternatively tsp Instant chicken broth Glutamate
- 4 tbsp Tapioca starch
- Chives rolls for garnish
Instructions
- Cook the chicken breast fillet in salted water (4 liters of water / 4 teaspoons of salt) for about 30 minutes, remove, let cool down a little and cut very finely.
- Clean the vegetables (carrots, bamboo shoots, onions, mushrooms, peppers, Chinese cabbage hearts, chilli peppers, ginger and lemongrass) and cut into very small cubes.
- Scald glass noodles with hot water, steep for a few minutes, drain and cut finely with kitchen scissors. Add the chopped chicken breast fillet meat and the vegetables (diced carrots, diced bamboo shoots, diced onions, diced mushrooms, diced red, green and yellow paprika, diced Chinese cabbage leaf hearts, diced chilli peppers, diced ginger and sliced lemongrass) into the broth and with the spice paste (50 g). Tomato ketchup (10 tbsp), light rice vinegar (4 tbsp), dark soy sauce (2 tbsp), sweet soy sauce (2 tbsp), Maggi seasoning (2 tbsp), brown sugar (1 tbsp), liquid honey (1 tbsp), salt Season (1 teaspoon), sambal oelek (1 teaspoon), fish sauce (1 teaspoon) and glutamate (1 teaspoon). Let everything with the lid simmer / boil for approx. 10 - 12 minutes.
- Add the glass noodles and whisk the eggs (4 pieces). Slowly pour the whisked eggs into the boiling soup in a thread-like manner. Finally, bind the soup with the tapioca starch mixed in cold water. Pour the sweet-sour-spicy Beijing soup into soup cups and serve sprinkled with chives. The soup can also be frozen very well in advance.
Nutrition
Serving: 100gCalories: 18kcalCarbohydrates: 1.4gProtein: 2.2gFat: 0.3g
