Chinese Soup Better Than From a Takeout Place
Michał GotujeAn aromatic, slightly spicy, and truly addictive soup in a homemade version.
Ingredients
Soup
- chicken breast1 szt.
- chinese vegetable mix (450-500 g)1 opak.
- eggs2 szt.
- rice vinegar100 ml
- soy sauce5 łyżek
- chili peppers (or 1-2 teaspoons sambal oelek)2 szt.
- ginger (thumb-sized piece)1 kawałek
- sesame oil1 łyżeczka
- sugar4 łyżeczki
- salt (to taste)
- ketchup or tomato paste (to taste)
- potato starch2 łyżki
- water2 l
- chives (for serving)
- oil (for frying)
Nutrition facts* / 6 servings
of which saturated 0.1 g
of which sugars 0.2 g
* Approximate values, calculated from 2 of 15 recipe ingredients.
Instructions
- 1
Bring 2 liters of water to a boil with the ginger.
- 2
Add the chicken breast and cook for about 30 minutes.
- 3
Remove the meat, shred it, and set aside. You can discard the ginger or leave it, as you prefer.
- 4
In a pan, sauté the vegetables with the chili, a bit of salt, and ketchup or tomato paste.
- 5
Transfer the vegetables into the stock.
- 6
Add the shredded chicken, soy sauce, rice vinegar, and sugar.
- 7
Mix the potato starch with water and pour it into the soup to thicken it.
- 8
While the soup is boiling, pour in the beaten eggs in a thin stream, stirring the whole time.
- 9
Finally, season to taste and serve with chives.
Tip
First mix the starch well with cold water so it doesn't form lumps.
Common mistake
Pouring in the eggs too fast without stirring will give you large chunks instead of delicate strands.
Serving suggestion
Serve hot, generously topped with chives.
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