John Myers
Contents
show
Soups: Chicken Soup Shanghai
The perfect soups: chicken soup shanghai recipe with a picture and simple step-by-step instructions.
The broth
- 2 piece Chicken breasts
- 1 piece Fresh onion
- 1 teaspoon Peanut oil
- 1 bunch Soup greens fresh
- 1 piece Fresh tomato
- 2 piece Garlic cloves chopped
- 2 piece Bay leaves
- 5 piece Juniper berries, mashed
- 4 piece Allspice grains, crushed
- 1 teaspoon Black peppercorns, crushed
the soup
- 200 g Mushrooms brown
- 2 tablespoon Peanut oil
- 2 piece Carrots
- 1 piece Peppers yellow
- 1 piece Fresh onion
- 1 piece Fresh ginger
- 1 pole Leek
- 2 piece Tomatoes
- 100 g Bean sprouts
- 2 tablespoon Soy sauce light
- 2 tablespoon Asian fish sauce
- 1 tablespoon Rice vinegar
- 2 tablespoon Sweet and Sour Chili Sauce *
- 2 tablespoon Red chilli flakes
- 2 teaspoon Food starch
- 2 piece Eggs
- 2 piece Spring onions
The broth
- Clean the soup greens and cut into small pieces, the tomatoes into cubes. Halve the onion with the skin on, heat the peanut oil in a pan and brown the cut surfaces of the onion in it. Peel and roughly chop the garlic cloves.
- Put the meat together with the cut vegetables and the crushed spices in a saucepan, cover with water and cook for about 30 minutes.
- Drain the broth (of course collect it), remove any spices from the meat and let it cool down, then cut into cubes. Discard the cooked vegetables.
the soup
- Peel / clean and cut all types of vegetables. (See pictures) Quarter the champingnons. Wash sprouts, scald tomatoes, peel and dice them.
- Heat some oil in a wok pan and fry the mushrooms in it first. Remove and set aside.
- Heat the remaining oil in the pan and then fry the vegetables one after the other. First the carrot sticks, (about 2 minutes) then peppers and onions (another two minutes). Now add the leek and ginger and finally the sprouts.
- Add the chicken stock (approx. 1.5 liters) and cook the vegetables as soft as desired.
- Season to taste with soy, fish and chilli sauce, with salt and pepper and with rice vinegar and chilli flakes.
- Mix the cornstarch with some cold water until smooth and thicken the soup with it.
- Quench the eggs and slowly pour them into the soup, stirring constantly. This will make it a little cloudy and the protein will flocculate.
- Finally add the diced tomatoes, the meat and the mushrooms and heat.
- Cut the spring onions into rings and garnish the soup with them.
- This soup is quite elaborate and time-consuming, but the enjoyment is incomparable and I like to stand in the kitchen for hours.
- * Link to spice mixes: Chili sauce, sweet and sour with a Mediterranean touch
Facebook Comments