Cantonese sweet and sour chicken soup

Ingredients for 2 servings:

• 500 g chicken wings
• 10 white mushrooms (can)
• 40 g carrot(s)
• 4 small Kailan (Chinese broccoli)
• 2 m.-large tomato(s)
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small chili pepper(s), green
• 10 g ginger
• 2 tbsp sunflower oil
• 350 g water
• 15 g tamarind(s)
• 50 g orange juice
• 2 tsp sugar, fine
• 1 pinch of salt
• 6 g chicken stock powder
• 2 tbsp Soy sauce, dark (Kecap Tim Ikan), see appendix
• n. B. Salt and pepper, black, freshly ground
• 1 ½ liters of frying oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A festive soup with tamarind and vegetables.

Wash the fresh or thawed chicken wings, drain well, and dry with kitchen paper. If the wings are two-piece, separate the outer part at the joint and use for another purpose. Separate the wings at the joint. Heat the frying oil in a deep fryer or wok to 180 degrees Celsius and fry the wings in two batches until golden brown. Drain well and allow to cool. Remove the meat from the bones and do not chop any further. Count the mushrooms, rinse them, strain them, and halve them lengthwise. Wash the carrot, trim both ends, and peel it. Cut off a piece about 4 cm long from the top. Cut a slice about 4 mm thick lengthwise. With the cut side down, cut further slices of the same thickness. Cut these slices lengthwise into strips about 4 mm wide. Wash the fresh kailan and separate the leaves from the stem. Cut off the woody stem below the second leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stem crosswise into approximately 4 cm long pieces. Roughly chop the leaves. Keep the leaves and stem pieces separate. Remove the stalks from the tomatoes, wash, skin, quarter lengthwise, and remove the green and white stem base and the seeds. Cut the quarters into cubes approximately 5 mm in size. For the broth, decapitate the red onions and garlic cloves at both ends, peel them, and roughly chop them. Wash the small green chili pepper and cut it crosswise into thin slices, leaving the seeds on and discarding the stalk. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh the frozen goods. Cut an appropriate amount of tamarind into thin slices from the block. Simmer with the lid on for 15 minutes along with the orange juice, sugar, and salt. Strain and pass through a sieve. Makes 2-4 tbsp tamarind syrup. Heat a medium-sized pan, add the sunflower oil, and heat through. Add the onions, garlic, chili, and ginger slices. Fry until the onions are translucent. Deglaze with the water and simmer over reduced heat for 5 minutes. Remove from the heat and allow to cool slightly. Place the soup in a blender along with the remaining stock ingredients and blend on high for 1 minute until smooth. Transfer the puree and tamarind syrup to a casserole dish. Add the carrot, mushrooms, and kailan stalks and bring to a simmer. Simmer for 4 minutes. Add the tomatoes and season the stock to taste. Add the kailan leaves and meat, and stir in. Simmer for 1 minute. Ladle the finished soup onto serving plates, serve, and enjoy. Appendix: Kecap Tim Ikan, see: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html