Sweet and sour spicy soup
4 servings
50 minutes
This traditional Chinese soup is sometimes called Sichuan or Shanghai soup - in addition to the name, there are variations in the ingredients, but the three pillars on which everything rests are unchanged: sour, sweet, spicy.
1
Soak the compressed dried mushrooms (black wood) in a bowl of cold water for about forty minutes — they should open up.
- Dried Chinese mushrooms: 40 g
2
At this time, 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.
- Vegetable oil: 7 ml
- Chili bean sauce (doubanjiang): 30 ml
- Chicken broth: 1 l
- Sugar: 20 g
- Dark soy sauce: 30 ml
- Black rice vinegar (Chinkiang): 45 ml
- Sesame oil: 4 ml
3
Cut chicken fillet, soaked and washed mushrooms, tofu cheese, and bamboo shoots into thin strips (3-5 mm) about 4 cm long. Finely chop the green onion. Dissolve potato starch in cold water (in a ratio of 3:1).
- Boneless chicken thigh fillet: 60 g
- Dried Chinese mushrooms: 40 g
- Tofu: 40 g
- Bamboo shoots: 20 g
- Spring onion: 8 g
- Potato starch: 8 g
4
Add chicken, mushrooms, tofu, and bamboo to the hot soup base, bring to a boil again, and add starch. Then gradually pour in the raw, lightly beaten eggs while constantly stirring the soup until the egg strands set.
- Boneless chicken thigh fillet: 60 g
- Dried Chinese mushrooms: 40 g
- Tofu: 40 g
- Bamboo shoots: 20 g
- Potato starch: 8 g
- Chicken egg: 2 pieces
5
Sprinkle the soup with green onions, remove from heat, and serve immediately.
- Spring onion: 8 g
