Şorba Çînî ya tirş À La Ivanka

Clean the chicken breast fillets and cut into fine strips. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 2 - 3 mm thick) with the knife. Clean and wash the celery and cut into small sticks. Clean, wash, halve the leek and cut into fine rings. Wash parsley, shake dry and roughly chop. Clean, wash and finely dice the chilli pepper. Clean / brush the mushrooms (attention: do not wash!), Halve and cut into slices. Clean and wash the peppers and cut into fine strips. Heat peanut oil in a saucepan or, alternatively, in a wok and stir-fry the strips of chicken breast filit in it. Deglaze with the liquid (1650 water + 350 chicken broth) and bring to the boil briefly. Add the vegetables (carrot blossoms, celery sticks, leek rings, chili pepper cubes, mushroom slices and paprika strips) and the sour soup paste and bring everything to the boil briefly. Add the meat from the chicken stock and season with soy sauce (3 tbsp) and sweet soy sauce (3 tbsp). Finally, stir up the cornstarch (2 tbsp) in a little cold water, add and bring to the boil briefly. Whisk two eggs with Saja sauce (1 teaspoon), bake a pancake, let cool down a little and cut into strips. To serve, add / fold in the chopped parsley and egg strips. Serve the soup in Chinese soup bowls with a porcelain spoon.