Peking soup

Ingredients for 6 servings:

• 1 chicken breast fillet(s)
• 1 onion(s)
• 4 tomatoes
• 2 carrots
• 100 g soy sprouts
• 100 g bamboo shoots, sliced
• 2 eggs
• some Mu-Err mushrooms, dried
• 100 ml rice vinegar
• 5 tbsp soy sauce
• 2 chili peppers or 1-2 tsp sambal oelek
• 1 piece(s) ginger, thumb-sized
• 1 tsp sesame oil
• 4 tsp sugar
• Salt
• 1 dash of ketchup or some tomato paste
• 2 tbsp cornstarch
• 2 liters of water
• n. B. Spring onion(s), sliced ​​into rings, for garnishing
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

sweet – sour – spicy

Peel and slice the ginger. Add it to 2 liters of boiling water and add a little salt. Add the chicken breast fillet and simmer for a good half hour (depending on the size of the meat) until tender. Meanwhile, peel and finely chop the onion. Peel the tomatoes and cut into small cubes. Finely chop the bean sprouts. Peel the carrots and cut into sticks. Soak the moo-err mushrooms in lukewarm water and let them soak, changing the water several times. When the chicken breast fillet is ready, remove it from the stock and “tear” it into small pieces (as small as possible) with a fork on a board. Remove the ginger from the stock as well. Heat oil in a wok (a regular pan will also work) and sauté the onions. Then add the bean sprouts and then the diced tomatoes. Add the ketchup or a little tomato paste. Add a little water if the mixture becomes too thick. Now add the chili peppers or sambal oelek (between 1 and 2 teaspoons depending on how spicy you like it – you can always adjust the seasoning to taste) and salt. Let the mixture simmer slightly and then add it to the ginger broth. Now add the meat, carrot sticks, chopped mu-err mushrooms, and bamboo shoots to the broth. Season well with soy sauce. Add the vinegar and sugar. This should create a pleasant sweet and sour flavor – if you want it more intense, add more vinegar and sugar. Mix the cornstarch with a little water. Bring the soup back to a boil and thicken with the starch. Whisk the eggs in a bowl and add them to the soup, stirring constantly. This creates the white egg white. Finally, season with sesame oil – but no more than 1 teaspoon, as the sesame oil has a strong flavor. Serve the soup in small bowls garnished with some spring onions.