Peking soup
Time
Preparation time: 30 min.
Cooking or baking time: 35 min.
Total preparation time: 1 hr. 5 min.
The Beijing soup is probably one of the most famous soups whose origin can be found anywhere in China and which is known around the world.
For this soup there are as many recipes as there are ethnic groups in China. In Sichuan and Beijing, where it is a specialty in many restaurants, the recipe is kept as the gold in Fort Knox. The recipe is passed on from generation to generation and is not changed. In the Sichuan and Beijing provinces, this soup could have its source, but no one knows that exactly.
This soup is widely used throughout Asia ... the recipe has been exported to the world through the many Chinese workers who have been and still are in the world.
We like to eat Asian, and whatever happens is a soup ... here I introduce you to my variant of a Beijing soup.
ingredients
- 400 g chicken fillet
- 2 L poultry rear
- 600 g of tomatoes
- 3 carrots approx. 350 g
- 250 g mushrooms
- 1 glass of bamboo sprouts 330g / 180g drained weight
- 1 glass of mung bean germ 330g / 175g drained weight
- 1 onion
- 1 clove of garlic
- 1 chili pepper
- 70 ml soy sauce
- 100 ml tomato ketchup
- 1-2 tbsp sugar
- 50 ml vinegar 5%
- 1-2 tablespoons cornstarch
- 3 eggs
- 50 ml of peanut oil
- Spring onion for the decoration
preparation
- Cook the chicken fillets in the stock for about 15-20 minutes. Then cut the fillets into small pieces.
- Cross the tomatoes crosswise on the flower, pour boiling water over them, let them steep for about 3-4 minutes, cool them down under cold water, skin them, remove them from the inside and chop them roughly.
- Clean the mushrooms and cut into thin slices.
- Skin the onion and garlic clove and cut into thin cubes.
- Clean the chili pepper and cut into fine rings.
- Clean carrots and cut into 4 cm long pins.
- Pour bamboo shoots into a sieve, drain and chop.
- Pour mung bean seeds into a colander, drain and chop.
- Heat the oil in a large saucepan, fry the onion and garlic cubes, add the chilli and the carrot sticks and fry for about 3 minutes while stirring.
- Add the mushrooms and tomatoes, stir and pour in the stock, bring to the boil and cook for about 3 minutes.
- The tomato soup ketchup, the soy sauce, the sugar, vinegar and salt are added to the soup and are now seasoned.
- Now come the pieces of meat, the pieces of bamboo and the mung bean germs.
- Bring the soup to a boil and bind to taste with water-based cornstarch.
- Season the soup again and maybe spice it up.
- Beat the eggs with 2 tablespoons of water and stir in the soup with gentle stirring, so that there are small streaks.
- Finish: Serve the soup with freshly cut green leek onion rings.
