Spicy Chinese soup

Ingredients for 10 servings:

• 2 chicken legs
• 1 bunch of soup vegetables
• 1 red bell pepper(s)
• 3 stalk(s) onion(s), young
• 100 g smoked tofu
• 1 egg(s)
• 1 shot of vinegar
• Salt
• 1 chili pepper(s), fresh
• 4 tbsp potato flour
• 2 tbsp oil (sesame oil)
• 125 ml soy sauce
• 3 tbsp oyster sauce

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Make a soup with the vegetables and drumsticks, discarding the skin and bones, and chop everything into tiny pieces. Also cut the bell peppers and spring onions into miniature cubes (approx. 3 x 3 mm) and sauté in sesame oil. Deglaze with the soup and add the meat. Add the tofu cubes (3 x 3 mm) and 0.5 of the seedless chili peppers and let them simmer. Season with salt, vinegar, and sauces. Beat the egg well and cook thin pancakes in a nonstick frying pan. Tear them into small pieces and add them to the soup. Finally, shake the potato flour with water in a shaker (very practical) and add enough until the consistency is like a Chinese dish.