Peking soup à la Maylin

Ingredients for 4 servings:

• 500 ml chicken stock
• 1 chicken leg(s)
• 1 carrot(s)
• 1 cup beans (bush or pole beans, small cup)
• 1 cup soybeans, fresh (small cup)
• 1 cup bamboo shoot(s) (small cup)
• 3 slice(s) Tofu , thinly sliced
• 1 small onion(s)
• 1 garlic clove(s)
• Oil for frying
• Soy sauce
• ½ tsp sambal oelek or chili paste
• salt and pepper
• 1 egg(s)
• 2 tsp cornstarch (cornstarch)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tastes like Chinese

Cook the skinless chicken thigh in the chicken stock. Remove and use the liquid as the soup base. Set aside. Peel the carrots and trim the beans. Cut them into thin julienne strips along with the tofu and bamboo shoots and set aside. Peel the onion and garlic and dice them finely. Fry them in a hot pan with a little oil until translucent. Then add the chopped vegetables, including the bean sprouts, and fry gently. Deglaze with soy sauce and chicken stock. Remove the meat from the thigh and chop it finely. Add it to the stock. Now add pepper and/or sambal oelek or chili paste (careful, it’s hot!) and simmer gently. Once the vegetables are cooked, whisk the egg in a bowl and add it, stirring constantly, and bring to a boil briefly. Then mix the cornstarch (about 1-2 teaspoons) with cold water and add it to the soup. It will then be beautifully creamy. Depending on your taste, you can add salt or soy sauce. Serve in attractive Chinese bowls. Tips: Use fresh vegetables—it simply tastes better that way. Of course, jarred or canned vegetables will work in a pinch. Tofu tastes better if it’s soaked in red wine or soy sauce shortly beforehand. Don’t use too much cornstarch, or the soup will turn into jelly.