Peking soup

Ingredients for 6 servings:

• 2 liters of water
• e.g. instant chicken broth
• 2 onions
• 3 tsp, heaped tomato paste
• 2 packs of fresh mushrooms
• ¼ cup wine vinegar, about 3 – 4 tablespoons
• 1 chicken or 5 breast fillets
• 5 tbsp soy sauce
• 4 eggs
• 3 tbsp sambal oelek
• 0.2 bottle of tomato ketchup
• 1 tsp cornstarch
• 1 jar bamboo shoot(s)
• Sugar to taste

Instructions

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

sour and spicy

Bring 2 liters of water to a boil. In the meantime, dice the chicken and onions. Add the chicken stock to the boiling water, using the amount indicated on the package or to taste. I like it stronger. Then add the diced onions and chicken cubes and simmer for 15-20 minutes. Whisk the eggs and stir them into the stock. This is best done with a whisk. Slice the mushrooms, drain the bamboo shoots, and add them to the pot. Add the tomato ketchup, tomato paste, soy sauce, vinegar, and sambal oelek. Season to taste and add more of the ingredients if necessary. Be careful with the sambal oelek, as it gets spicier as it cooks. Mix the cornstarch with cold water. Add more if needed, but do it slowly, otherwise it will become too thick. Add the mixed cornstarch to the soup and let it thicken. If the soup is a bit too sour, add sugar to taste.