Asian Fire and Acid Soup
Soup
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Cook Time
1 h 40 min
Servings
20
Difficulty
Medium
Prep Time
60 Min
Description
This sour and spicy soup is a real taste experience and warms you wonderfully from the inside! I like to make it for larger groups because it can be prepared well in advance. The combination of chicken broth, tender chicken and ground beef makes it particularly filling. The cloud ear mushrooms and bamboo shoots provide a great bite, while soy sauce, vinegar and sugar create the perfect balance between acidity and sweetness. You can adjust the spiciness to your liking with Sambal Oelek and cayenne pepper. A dash of beaten egg at the end rounds off the dish. Perfect for cold days or as an exotic appetizer!
Ingredients (17 ingredients)
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6 Liter Chicken broth
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3 piece Chicken drumstick(s)
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500 g Ground beef
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10 g Cloud ear mushrooms or morels, dried
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1 can Bamboo slices, chopped
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2 kl. Glas Bell pepper(s), pickled, cut into strips
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150 ml Soy sauce, dark
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2 piece Egg(s)
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9 tbsp Sugar
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9 tbsp Vinegar
-
to taste Salt
-
to taste Sambal Oelek
-
to taste Cayenne pepper
-
to taste Chili powder
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3 tbsp Cornstarch or rice flour for thickening
-
1 tbsp Oil
-
6 tbsp Water
Preparation (8 steps)
Soak cloud ear mushrooms
Place 10 g of dried cloud ear mushrooms in a bowl and pour hot water over them. Soak for a few hours.
Cook chicken drumsticks
Place 3 chicken drumsticks in a saucepan, cover with water or chicken broth and cook until soft. Then remove the meat from the bone and cut into small cubes.
Fry ground beef
Heat 1 tablespoon of oil in a pan. Fry 500 g of ground beef in it until crumbly and season as needed. Set aside.
Prepare ingredients
Cut the cooked chicken, the soaked cloud ear mushrooms, a can of chopped bamboo slices and 2 small jars of pickled bell peppers, cut into strips, into small cubes.
Boil the soup
Place 6 liters of chicken broth, the fried ground beef, the diced chicken, the bamboo slices, the cloud ear mushrooms and the pepper strips in the mixing bowl. Bring to a boil for 20 min./100°C/speed 1.
Season the soup
Add 150 ml dark soy sauce, 9 tablespoons sugar, 9 tablespoons vinegar, salt, Sambal Oelek, cayenne pepper and chili powder to taste to the mixing bowl and simmer for 5 min./100°C/speed 1. Run the spatula along the bottom to make sure nothing burns.
Thicken the soup
Mix 6 tablespoons of water and 3 tablespoons of cornstarch or rice flour in a separate bowl. Add the mixture to the mixing bowl and stir in for 2 min./100°C/speed 2. Repeat if necessary until the desired consistency is reached.
Add eggs
Whisk 2 eggs with a little oil. Set the mixing bowl to speed 2 and slowly drizzle the egg mixture into the soup. Stir in for 1 min./80°C/speed 2.
Finished cooking? Great! 🎉
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Created by
Marie Schulze
2
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Eggs
- Soybeans
- Celery
- Sesame seeds
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