Peking Soup (Hot and Sour)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Soak 10 g wood ear mushrooms in warm water for 15 minutes, then cut into strips. Cut 150 g chicken and 80 g bamboo shoots into thin strips.

   15:00
2. 2

   Bring 700 ml chicken stock to the boil, add the chicken, mushrooms and bamboo shoots and simmer for 6 minutes. Season with 3 tbsp rice vinegar, 2 tbsp soy sauce and 1 tsp chilli oil.

   6:00
3. 3

   Mix 1 tbsp cornflour with 3 tbsp cold water and use it to thicken the soup.

4. 4

   Stir in 1 beaten egg in a thin stream so that it forms egg ribbons, and serve immediately.