John Myers
Contents
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Ingredients
- 50 g Red peppers
- 50 g Bamboo
- 50 g Mushrooms
- 50 g Chicken (from the chicken stock in a glass)
- 25 g Spring onions
- 1 Egg
- 1 big pinch of salt
- 300 ml Chicken broth from the glass
- 1200 ml Hot water
- 1 tbsp Dark rice vinegar
- 4 tbsp Light rice vinegar
- 4 tsp Sugar
- 1 tsp Salt
- 0,5 tsp Sambal oelek
- 1 piece Ginger (walnut-sized)
- 2 tsp Chicken broth instant
- 1 tsp Fish sauce
- 2 tbsp Food starch
- Possibly chives rolls or spring onion rings
Instructions
- Finely dice all ingredients (red pepper, bamboo, mushrooms, chicken and spring onions). Put the chicken broth (300 ml from the glass) and hot water (1200 ml) in a saucepan. The diced ingredients (diced paprika, diced bamboo, diced mushrooms, diced chicken and spring onion, salt (1 tsp), dark rice vinegar (1 tbsp), light rice vinegar (4 tbsp), sugar (4 tsp), sambal oelek (½ tsp) and ginger (avg the garlic press) and simmer for about 20 minutes. Beat the egg with salt (1 big pinch) and slowly dribble into the soup in portions in a fine stream. The soup with fish sauce (1 teaspoon) and chicken broth instant (2 teaspoons) to taste, stir in cornstarch (dissolved in cold water), bring to the boil briefly and serve sprinkled with chives or spring onion rings.
Nutrition
Serving: 100gCalories: 137kcalCarbohydrates: 29.5gProtein: 2.9gFat: 0.5g
