in

Cantonese, Sweet and Sour Chicken Soup

5 from 5 votes
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the broth:

  • 10 g White-Capped mushrooms (from the can)
  • 40 g Carrot
  • 2 small Kailan, fresh
  • 2 medium sized Tomatoes
  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 1 smaller Chilli, green, fresh or frozen
  • 10 g Ginger, fresh or frozen
  • 2 tbsp Sunflower oil
  • 350 g Water
  • 15 g Tamarind
  • 50 g Orange juice
  • 2 tsp Sugar, fine, white
  • 1 Msp Salt
  • 6 g Chicken broth, Kraft bouillon
  • 2 tbsp Kecap Tim Ikan

To taste:

  • Salt and pepper, black, fresh from the mill

Also:

  • 1,5 liter Frying oil

Instructions
 

  • Wash the fresh or thawed chicken wings, drain well and dry with paper towels. In the case of 2-part parts, cut off the outer part at the joint and use it elsewhere. Separate the wings in the hinge. Heat the frying oil in a deep fryer or wok to 180 degrees and fry the wings in 2 portions until golden brown. Drain well and let cool. Remove the meat from the bones and do not mince any further.
  • Count the mushrooms, rinse, strain and cut in half lengthways. Wash the carrot, cap at both ends and peel. Cut off a piece approx. 4 cm long from the top. Cut lengthways a 4 mm thick slice. Cut further slices of the same thickness with the cut side facing down. Cut these slices lengthways into strips approx. 4 mm wide.
  • Wash the fresh kailan, separate the leaves from the stem. Cut off the woody stem below the 2nd leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the stem crosswise into pieces approx. 4 cm long. Roughly cut the leaves into small pieces. Keep leaves and stalk pieces ready separately.
  • Remove the stalks from the tomatoes, wash them, peel them, quarter them lengthways, remove the green-white stems and remove the grains. Cut the quarters into cubes of approx. 5 mm.
  • For the broth, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the small, green chilli, cut into thin slices, leave the grains in place and discard the stem. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh frozen goods.
  • Cut the appropriate amount of tamarind into thin slices from the block. Simmer with the lid on for 15 minutes together with the orange juice, sugar and salt. Strain and pass through the sieve. Makes 2 - 4 tablespoons of tamarind syrup.
  • Heat a medium-sized pan, add the sunflower oil and let it get hot. Add the onions, garlic, chilli and ginger slices. Roast until the onions are translucent. Deglaze with the water and simmer on reduced heat for 5 minutes. Take off the stove and let cool down a bit. Put together with the remaining ingredients for the broth in a blender and puree finely for one minute on the highest setting.
  • Transfer the puree together with the tamarind syrup to a casserole, add the carrots, mushrooms and kailan stalks, and bring to a simmer. Let simmer for 4 minutes. Add the tomatoes and season the broth to taste. Add the kailan leaves and meat and stir in. Let simmer for a minute. Distribute the finished soup on the serving plates, serve and enjoy.

Attachment:

  • Kecap Tim Ikan, see: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce
Avatar photo

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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