Chinese Soup Spicy
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 chicken leg (s)
- 1 bunch soup greens
- 1 red pepper (s)
- 3 stalk (s) onion (s), young
- 100 g smoked tofu
- 1 egg (s)
- 1 dash vinegar
- salt
- 1 chilli pepper (s), fresh
- 4 tablespoon potato flour
- 2 tablespoon oil (sesame oil)
- 125 ml soy sauce
- 3 tablespoon oyster sauce
Print Recipe
Pin Recipe Instructions
- Make a soup out of soup greens and legs, give away the skin and bones, cut everything into tiny pieces. Also cut peppers and spring onions into miniature cubes approx. 3 x 3 mm and sauté in sesame oil. Deglaze with soup and add meat. Add tofu cubes (3 x 3 mm) and 0.5 chilli peppers without kernels and let steep. Salt, add vinegar and sauces to taste.
- Beat the egg well and bake thin pancakes in a Teflon pan. Tear them up and add them to the soup. Finally, shake potato flour with water in a shaker (very practical) and add enough until the consistency is like Chinese.
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