Sichuan – Soup

In the first step, if not available, make the chilli oil. Beware, the cuisine of Sichuan is the hottest cuisine in China, so I think the oil is essential. Of course, that cannot be used either. To prepare: Put 2 tablespoons of peanut oil in a small pot / pan and boil a chopped Birdeye (completely) in it. Do not let it get too hot, otherwise it will be bitter, 15 minutes. Let cool then pour through a sieve. The small bottles for bitters are perfect for longer storage!

Step 2, prepare the mushrooms: Rinse all the plizes briefly under the tap, then place them in the rice bowl and scald with boiling hot water. Let stand for 20 minutes. Sieve the mushrooms and pour the cooking water through a sieve into the soup (ergo already in the soup pot). Clean the mushrooms (stems of Shiitake never get soft and must be removed) Slice the mushrooms and transfer them to the soup pot.

Put the chicken stock in the saucepan, as well as the noodles, chicken, sprouts and the grated ginger. Bring to the boil, set the heat to medium temperature and simmer for 12 minutes. Stir the starch with 80 ml of cold water until smooth and add the paste to the soup, stirring until it is clear again

Let the beaten egg run into the soup in a thin stream, stirring constantly. Turn off the heat supply. Stir in tomato sauce, soy sauce, sesame oil and vinegar. Cut the spring cubes into fine rings and season with salt and pepper to taste.

Set the table: put the heat protection in the middle, put the cjhili oil, chopsticks and soup bowls in a bowl. Put the soup pot in the middle. The spoonful wishes you good hunger.

The recipe comes from a friend, Hua Lin, who runs catering for the film and show industry in Cologne with her family.