Summary

Ingredients

• 1 carrot (s)
• 1 cup beans (French or runner beans, small cup)
• 1 cup soybeans, fresh (small cup)
• 1 cup bamboo shoot (s) (small cup)
• 1 small onion (s)
• 1 clove garlic
• 3 slices tofu, thinly sliced
• 1 egg (s)
• 1 chicken leg (s)
• 0.5 teaspoon ½ sambal oelek or chili paste
• soy sauce
• salt and pepper
• 2 teaspoons corn starch (Maizena)
• Oil for frying
• 0.5 liter ½ poultry stock

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Instructions

1. Cook the skinless chicken leg in the poultry stock. Take out and use the liquid as a soup base. Stand on its side.
2. Peel the carrots and clean the beans. Cut into thin strips (julienne) together with the tofu and bamboo shoots and set aside.
3. Peel the onion and garlic and cut into small cubes. Fry in a hot pan with a little oil until translucent. Then add the chopped vegetables including the bean sprouts and fry gently. Deglaze with soy sauce and chicken stock. Then remove the meat from the leg and cut into small pieces. Also add to the broth. Now add pepper and / or sambal oelek or chili paste (be careful, spicy!) And simmer gently. As soon as the vegetables are cooked, whisk the egg in a bowl and pour in, stirring constantly. Bring to the boil briefly. Then mix the corn starch (approx. 1-2 teaspoons) with cold water and add to the soup. It will then be nice and creamy. Depending on your taste, you can add salt or soy sauce.
4. Arrange in beautiful Chinese bowls and serve.
5. Tips: Use fresh vegetables - they just get better. Of course, vegetables from a jar or can can also be used if necessary.
6. Tofu has a fine taste if it has been put in red wine or soy sauce shortly beforehand.
7. Do not use too much cornstarch, otherwise the soup will turn into jelly.