Spicy chicken soup with shrimp, mushrooms, and glass noodles – San Xian Tang

Ingredients for 2 servings:

• 4 medium-sized shiitake mushrooms, dried
• 6 large prawns, peeled, frozen
• 100 g boneless, skinless chicken breast, frozen
• 350 g water
• 5 g chicken stock powder
• 1 tbsp Arak Masak
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp sauce (spring roll sauce ala Sanur Beach, see appendix)
• 3 tbsp sesame oil, light
• 60 g glass noodles, thin, type Vernicelli
• 4 small onions, red
• 3 medium-sized garlic cloves
• 1 small chili pepper(s), fresh, frozen, green
• ¼ piece(s) chayote(s)
• 30 g carrot(s)
• 8 green beans
• n. B. Pepper, red, cut into rings

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

A soup of the three delicacies, served here with vegetables. Recipe from Szechuan, China.

Bring 150g of water to a boil and soak the mushrooms in it for 20 minutes. Thaw the shrimp and, if using, the chicken. Halve the shrimp lengthwise. Remove the intestines from the back. Rinse the shrimp. Cut the chicken into thin slices across the grain and drizzle with 2 tablespoons of sesame oil. Trim both ends of the onions and garlic cloves, peel them, and cut into small pieces. Wash the small green chili pepper, cut it crosswise into thin slices, leaving the seeds and discarding the stalk. Wash the chayote, remove a quarter lengthwise, peel it, and cut it crosswise into slices about 5mm thick. Wash the carrot, trim both ends, peel it, and slice it into slices about 3mm thick using a corrugated grater. Wash the green beans, trim both ends, and cut it crosswise into pieces about 4cm long. Gently squeeze out the water from the shiitake mushrooms and soak the noodles in it for 10 minutes. Cut the caps into strips, discarding the tough stems. Bring 200 ml of water to a boil. Add the chicken stock, rice wine, oyster sauce, and spring roll sauce, and season with salt and pepper. Add the mushrooms and vegetables. Let the stock simmer. Heat a pan, add the chicken slices, and fry briefly on both sides. Remove the meat from the pan with a slotted spoon and divide it between serving bowls. Add the shrimp with the remaining sesame oil and fry until pink on both sides. Immediately transfer to the serving bowls. Add the glass noodles to the stock. Simmer briefly, then divide between serving bowls. Garnish the soup, serve hot, and enjoy. Note: San Xian refers to three particularly delicious ingredients. There are many: shrimp, fish, squid, sea cucumbers, chicken, duck, goose, pork, and beef. There are also a number of vegetarian ingredients, such as mushrooms, peanuts, walnuts, asparagus, fresh bamboo shoots, soybean sprouts, bok choy, and chayote. A San Xian dish must contain at least three of these ingredients (the above list is not exhaustive), but more than three are perfectly acceptable. The recipe for spring roll sauce ala Sanur Beach can be found here: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html