Suan La Tang Szechuan Soup "Jag Ger"

Ingredients for 6 servings:

• 400 g chicken breast fillet(s)
• 1 liter of water
• 4 tsp, heaped chicken stock powder
• 4 tbsp, heaped tomato paste
• 2 tsp, heaped paprika powder
• 5 tbsp Balsamic vinegar Bianco or rice vinegar
• 5 tbsp soy sauce
• 1 tsp, heaped sambal oelek
• 1 tsp ginger juice or 1 piece of ginger, thumb-sized
• ½ tsp sesame oil
• 3 tsp peanut oil
• ½ tsp white pepper
• 4 tsp, heaped sugar
• 4 dried mu-err mushrooms
• 1 small onion(s)
• 1 bell pepper(s), red
• 1 carrot(s)
• 4 eggs
• 1 shot of milk
• 3 pinches of salt
• 2 pinches of pepper
• 1 pinch(s) nutmeg, freshly grated
• 175 g bamboo shoot(s), cut into sticks
• 2 tbsp potato flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Boil the chicken breast fillets in one liter of water for about 20 minutes until tender. Then remove with a slotted spoon and let cool. Add the chicken stock powder, tomato paste, paprika, vinegar, soy sauce, ginger, sambal oelek, sesame oil, peanut oil, sugar, and white pepper to the cooking water. Leave on the stove over low heat. Soak the moo-err mushrooms in lukewarm water. Cut the onion, bell pepper, carrot, and moo-err mushrooms into sticks, cut the chicken into bite-sized cubes, and add everything to the stock. Simmer gently for about 15 minutes. Meanwhile, beat the eggs with a little milk. Add salt, pepper, and nutmeg. Microwave the egg mixture in a shallow container at 600W until the egg is set. Let the egg mixture cool, then cut it into cubes. Mix the potato flour with 50ml of lukewarm water and add to the soup. Season the soup with vinegar, sugar, and sambal oelek. It’s important that none of the three flavors overpowers the rest. Finally, add the egg cubes and serve.