Chicken Soup Beijing Style
Ingredients
- Ingredients
- 2 Chicken breasts (each 120 grams)
- 30 grams dried, Chinese Morel
- 500 milliliters Chicken broth
- 150 grams Bamboo shoots
- 2 small chili peppers
- 1 onion
- 2 carrots
- 100 grams shiitake mushrooms
- 100 grams Mung bean sprouts
- 3 Tbsps Peanut oil
- 2 Tbsps Tomato paste
- 4 Tbsps Rice vinegar
- 1 Tbsp sugar
- 80 grams Tomato pepper (in a jar)
- 5 scallions
- 5 Tbsps soy sauce
- 1 Tbsp cornstarch
Preparation steps
Rinse the chicken breasts. Soak the morels in 100 ml (approximately 1/2 cup) chicken broth and let swell about 20 minutes. Bring the remaining broth to a boil and boil the meat in it. Cover and let rest next to the stove for about 20 minutes.
Drain the bamboo shoots in a colander. Trim, rinse and chop the chiles. Peel the onion and chop finely, peel the carrots and cut them into very thin sticks. Clean the mushrooms. Rinse the sprouts and drain.
Drain the meat and dice. Drain the morels and cut into strips. Heat the peanut oil in a saucepan, sauté onion and chile in it. Stir in the tomato paste and pour in the vinegar and chicken broth. Add the sugar and bring to a boil. Drain the tomato peppers and dice.
Add the carrots, bamboo shoots, tomato peppers, mushrooms, chicken and shiitake mushrooms. Cook for about 15 minutes. Meanwhile, trim scallions, rinse and cut into thin rolls.
Season the soup to taste with soy sauce. Dissolve the cornstarch in approximately 40 ml (approximately 2 tablespoons) of water and use to thicken the boiling soup. Add the scallions and let boil briefly. Put the sprouts in the soup and serve in bowls.
