Sweet and Sour Spicy Soup
Soups • Chinese
Description
In a traditional Sichuan soup, tofu is not always present, but you can find crunchy soybean sprouts, rice noodles, or pieces of pickled ginger.
Ingredients
- Chicken Egg 2 pieces
- Chicken Broth 0 qt
- "Petelinka Thigh Fillet" 0 oz
- Dried Chinese mushrooms 0 oz
- Tofu 0 oz
- Bamboo shoots 0 oz
- Rice Vinegar for Sushi 0 fl oz
- Sugar 0 oz
- Soy Sauce 0 fl oz
- Sesame Oil 0 fl oz
- Vegetable Oil 0 fl oz
- Potato protein 0 oz
- Scallions 0 oz
- Beans in tomato sauce 0 fl oz
Step-by-Step Guide
Step 1
Soak the pressed dried mushrooms (black wood mushrooms) in a bowl of cold water for about forty minutes — they should expand.
Step 2
Meanwhile, prepare the soup base: heat vegetable oil with Chili Bean sauce in a saucepan, pour in the broth, add sugar, soy sauce, vinegar, and 4 ml of sesame oil, and bring the mixture to a boil.
Step 3
Cut the chicken fillet, soaked and rinsed mushrooms, tofu cheese, and bamboo shoots into thin strips (3–5 mm) about 4 cm long. Finely chop the green onions. Dissolve the potato starch in cold water (in a ratio of 3:1).
Step 4
Add the chicken, mushrooms, tofu, and bamboo to the hot soup base, bring it back to a boil, and then add the starch. After that, gradually pour in the raw, lightly beaten eggs while continuously stirring the soup until the egg strands are set.
Step 5
Garnish the soup with green onions, remove from heat, and serve immediately.
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