Beijing Soup

Beijing Soup
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RECIPES
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  • Beijing Soup
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starter,main meal | Difficult
Preparation time : 40 min
Cooking time : 15 min
Number of persons : 4
Ingredients
  • 1 litre chicken stock
  • 2 chicken breasts
  • 1 can of Suzi Wan® Bamboo Shoots
  • 5 Suzi Wan® Black Mushrooms
  • 125 g tofu (optional)
  • 2 eggs
  • 4 chive sprigs
  • 1 tbsp caster sugar
  • ½ tsp Suzi Wan® Chilli Paste
  • 2 tsp cornflour or potato starch
  • 70 ml rice vinegar or balsamic vinegar
  • 2 tbsp Suzi Wan® Soy Sauce
  • 1 tsp toasted sesame oil (optional)
  • A 2-cm piece of root ginger or 1 tsp ground ginger
  • coriander
Tip
You will find tofu in the chiller cabinets of supermarkets, health food stores and Asian supermarkets.
Related Suzi Wan Products
  • Suzi Wan® Chilli Paste
  • Suzi Wan® Soy Sauce
Preparation
  1. Soak the black mushrooms in warm water.
  2. Cook the chicken breasts in salted boiling water for 10 minutes or in a steamer.
  3. Peel the ginger and cut into matchsticks.
  4. Drain and rinse the bamboo shoots. Cut the bamboo shoots into matchsticks.
  5. Slice the tofu then cut into matchsticks, immerse in cold water and put to one side.
  6. Drain the mushrooms, squeezing out any excess water. Cut them into thin strips.
  7. Break the eggs into a bowl and beat lightly.
  8. Cut the chicken into matchsticks.
  9. Mix the cornflour or potato starch with a little cold water to make a loose paste.
  10. Bring the chicken stock to the boil and add the paste. Mix well with a whisk, then, continuing to whisk, add in the following order: the beaten eggs, the sugar, the soy sauce, the chilli paste, the bamboo shoots, the ginger, the mushrooms, the vinegar, the chicken, the drained tofu and the sesame oil. Leave to cook over a low heat for 5 minutes, stirring occasionally.
  11. Serve hot in bowls. Garnish with coriander leaves.
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