Chinese Beijing Soup Sweet and Sour À La Judith

Summary

Ingredients

• 1 liter beef stock, made with stock powder or stock cubes
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 2 tablespoon water
• 1 small can bamboo shoot (s)
• 100 g turkey breast fillet (s) or chicken breast fillet, cut into strips
• glass noodles (as an additional insert, amount to taste)
• 1 tablespoon ginger, grated
• 1 spring onion (s) or shallot
• 1 teaspoon chilli oil
• 2 tablespoon rice vinegar
• 3 tablespoon oyster sauce
• 2 tablespoon tomato ketchup
• some pepper from the mill
• 4 mushrooms (tongu mushrooms), dried
• 6 Mu-Err mushrooms, dried
• 3 tablespoon sweet chili sauce, for chicken (finished product)
• 1 teaspoon rice wine, Chinese
• 2 teaspoon soy sauce, dark
• 1 egg (s), beaten
• 2 tablespoon cornstarch dissolved in water
• 1 cup peas, Tk product
• 1 teaspoon sugar to taste
• some tomato paste

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Instructions

1. Put the dried mushrooms in a small bowl and pour boiling water over them; Let soak for at least 60 minutes.
2. Also put glass noodles in a small bowl, pour hot water over them and soak for 5 minutes.
3. Remove excess fat and tendons from the chicken or turkey, wash under cold running water, cut into fine strips, cut them into thirds and place in a small bowl. Add 2 teaspoons of salt, 1 teaspoon of sugar, the corn starch and 2 tablespoons of water, stir everything well and let marinate for at least 20 minutes.
4. Meanwhile, drain the bamboo shoots, wash them if necessary, cut them into thin slices, then into narrow strips (julienne) and set aside.
5. Cut the shallot or spring onion into small cubes, chop the fresh ginger root very finely, set aside.
6. Bring some water to a boil in a saucepan, carefully add the poultry and cook for 1 minute, then carefully lift out with a slotted spoon and set aside until further use.
7. Drain the mushrooms, squeeze them out well and, with the exception of smaller mushrooms, cut into narrow strips.
8. Also pour off glass noodles, squeeze out well and set aside.
9. Now heat 1 liter of water in a large saucepan, add the beef broth (cook the stock cubes according to the instructions on the package). Add the bamboo shoots, rice vinegar, tomato paste, sugar, mushrooms, ginger, shallots or spring onions, ginger, chili oil and pepper, stir well.
10. Then add the poultry meat, glass noodles, oyster sauce, chilli sauce for chicken, ketchup, frozen peas and bring everything to a boil.
11. In the meantime, beat the egg and mix the corn starch with 2 tablespoons of water and mix well (no lumps should form!). Set aside separately for further use.
12. Finally add rice wine and soy sauce, season well again. Slowly pour in the beaten egg, add the well-mixed cornstarch, briefly bring to the boil and serve.
13. Also great for freezing!