John Myers
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Chinese Soup, Sweet-sour-hot
The perfect chinese soup, sweet-sour-hot recipe with a picture and simple step-by-step instructions.
For the broth:
- 500 g Chicken, TK
- 500 ml Coconut water, (Asian shop, drinks)
- 8 g Chicken broth, Kraft bouillon
- 1 tsp Glutamate, highly pure, (e.g. Aji-No-Moto), optional
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 1 small Carrot
- 1 small Stick of leek
- 0,25 small Celery root
- 1 small Spring onion, fresh
- 2 medium-sized Tomatoes, red, fully ripe
- 2 tbsp Sunflower oil
For the deposit:
- 2 Chicken drumstick, TK
- 3 medium-sized Shiitake mushrooms, dried
- 100 g Water
- 2 g Chicken broth, Kraft bouillon
- 1 small Carrot
- 1 small Spring onion
- 1 small Chilli, green, fresh or frozen
- 10 g Ginger, fresh or frozen
- 2 Kaffir lime leaves, (see appendix)
- 2 tbsp Spicy cucumber pieces à la Hong Kong 1, (see appendix)
- 50 g Glass noodles, dried, (Vernicelli style)
- 50 g Mongoose seedlings, fresh
For seasoning:
- 3 tbsp Rice wine vinegar, black (e.g. from Narcissus)
- 1 tbsp Soy sauce, sweet, (kecap manis)
- 1 tbsp Sugar, white, fine
- 2 tbsp Oyster sauce, (Saus Tiram)
To garnish:
- Hot peppers, red, in threads
- Celery leaves, fresh or frozen
The chicken:
- Rinse the thawed chicken and drumsticks and boil them in plenty of water for 5 minutes. Strain and rinse well. Clean the pot and put the pieces of meat back in the saucepan with the lid. Add the coconut water, the chicken stock and the glutamate. Heat 100 g water with 2 g strength bouillon and soak the shiitake mushrooms for 30 minutes.
For the broth:
- Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Wash the carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Wash the leek and cut across into pieces approx. 1 cm wide. Wash the celeriac and cut into thin slices.
- Wash the spring onions, remove the wilted leaves and cut into rings approx. 10 mm wide. Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways and crossways.
Fry vegetables:
- Heat the sunflower oil in a pan, add the onions and the garlic cloves and fry until they get a little color. Add the ingredients from carrots to tomatoes and stir-fry for 1 minute. Add the contents of the pan to the chicken and simmer for 30 minutes with the lid on.
The chicken drumsticks:
- Remove the chicken drumsticks and let the rest simmer for another 30 minutes. Remove the skin from the cooled chicken drumsticks and loosen the meat from the bones. Discard bones and skin. Have the meat ready.
For the deposit:
- In the meantime, wash the carrot, cap both ends, peel, cut in half crosswise and cut both halves lengthways into approx. 4 cm long and approx 5 mm thick sticks. Wash the spring onions, remove the wilted leaves and cut the white to white-green parts into rings approx. 10 mm wide. Cut the green parts into approx. 5 mm wide rings and keep them separately.
- Wash the small, green chilli, cut transversely into thin slices, leave the grains in place, discard the stem. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods. Wash the kaffir lime leaves and use them whole. Squeeze the chicken broth out of the shiitake mushrooms and keep it ready for the broth. Cut the mushroom hats into thin strips. Discard the tough, hard stems.
- Cook the glass noodles in boiling water for 5 minutes. Strain, shorten with scissors and keep ready. Rinse the mung bean sprouts well and place them whole in the serving bowls, with the exception of a small residue for garnish.
From broth to soup:
- Strain the broth and discard the sieved material. Add all the ingredients for the garnish, from chicken to glass noodles, including the mushroom broth and the ingredients for seasoning, to the broth and simmer for 10 minutes. Season to taste with sugar, salt, pepper and vinegar.
Garnish and serve:
- Spread on the serving bowls, garnish and serve warm.
Attachment:
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