Sour – spicy soup

Ingredients for 4 servings:

• 50 g chicken breast fillet(s), cut into thin strips
• 2 mushrooms (e.g. champignon), sliced
• 850 ml chicken broth or beef broth
• 1 onion(s), finely chopped
• 1 chili pepper(s), small, red, finely chopped
• 2 tbsp vegetable oil
• 2 tbsp cornstarch
• 4 tbsp water
• 2 tbsp soy sauce, light
• 1 egg(s)
• ½ tsp black pepper
• 3 tbsp rice vinegar
• sesame oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

From the regional cuisine of Beijing

In a small bowl, whisk the cornstarch with the water until smooth. Mix in the soy sauce, rice vinegar, and black pepper. Crack the egg into another bowl and whisk well. Set aside. Pour the oil into a preheated wok, heat, and sauté the onion for 1-2 minutes until soft and translucent. Stir in the clear broth, mushrooms, and chicken, and bring to a boil. Cook for 15 minutes, or until the chicken is tender. Slowly pour the cornstarch mixture into the soup and cook, stirring constantly, until thickened. While stirring, drizzle the egg into the soup to create stringy egg shapes. Ladle the spicy and sour soup into a warmed soup tureen or individual soup bowls, drizzle with sesame oil, and serve hot. Calories: 124; Protein: 5g; Carbohydrates: 8g; Fat: 8g