Sweet and Sour Spicy Soup

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

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 - 1 qt
"Petelinka Thigh Fillet" - 2.1 oz
Dried Chinese mushrooms - 1.4 oz
Tofu - 1.4 oz
Bamboo shoots - 0.7 oz
Rice Vinegar for Sushi - 1 fl oz
Sugar - 0.7 oz
Soy Sauce - 1 fl oz
Sesame Oil - 0 fl oz
Vegetable Oil - 0 fl oz
Potato protein - 0.3 oz
Scallions - 0.3 oz
Beans in tomato sauce - 1 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.