John Myers
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Peking Soup
The perfect peking soup recipe with a picture and simple step-by-step instructions.
- 2 liter Chicken broth
- 40 g Black Fungus Mushrooms [dried]
- 200 g Bamboo shoots from the jar
- 120 g Canned mushrooms
- 180 g Tomato peppers from the jar
- 80 g Carrots, fresh
- 500 g Chicken breast
- 3 Pinches Pepper
- 1 tbsp Salt
- 4 tbsp Tomato paste
- 70 g Sugar
- 50 ml White balsamic vinegar
- 2 tbsp Sambal Oelek
- 2 piece Free range eggs
preparation
- The dried mushrooms must be soaked in plenty of water for at least 2 hours before preparation.
preparation
- Add 2 liters of stock.
- Rinse the vegetables from the glass in a sieve with cold water so that the brine is rinsed away + drain well.
- Cut black fungus, bamboo shoots, mushrooms, tomato peppers and carrots into small cubes.
- Add vegetables to the simmering broth.
- Chop the chicken breast into small pieces + place in a bowl: Now a mixture of the sugar, pepper and salt is poured over it. The whole thing is now thoroughly mixed with the meat.
- Add the meat to the broth as well.
- Now the vinegar is added to the broth …
- Add Sambal Oelek + tomato paste. The amount depends on the desired sharpness. The soup should now be a lot darker!
- Whisk the eggs in a bowl + slowly slide them over the back of a fork into the pot, so that the typical “egg scraps” emerge.
- Let the soup simmer for another 10 to 15 minutes. Finished!!! 🙂
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