Summary

Ingredients

• 100 g chicken, cooked
• 60 g bell pepper (s), fresh red
• 60 g bamboo slices, cut into strips, fresh
• 60 g tofu, fresh
• 10 g morels, dried, black, Chinese
• 2 egg (s), (whisked)
• 1 bunch chives
• 800 ml chicken broth, (instant product)
• 3 teaspoons vinegar concentrate (25%)
• 5 tablespoon soy sauce
• Pepper, freshly painted black
• 1 small chilli pepper (s), fresh, finely chopped, red
• 3 tablespoon sugar
• 2 teaspoons salt
• 1 clove garlic, fresh chopped
• 4 tablespoon potato flour / tapioca flour, mixed with 8 cold water
• Oil (sesame oil)

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Instructions

1. Soak the morels in hot water for at least half an hour, then cut them into pieces. Cook the chicken, i.e. simply fry it in a pan with a little oil and then chop it up. Cut the bell pepper and tofu into fine strips. Cut the bamboo into strips or, best of all, buy it cut in the Chinese supermarket. Bring the chicken stock to the boil along with the chicken, chilli and garlic. Then add the morels, bamboo, paprika and tofu.
2. Bring the soup to the boil again, then season with vinegar, soy sauce, salt, pepper and sugar. Bring the soup to the boil again, add the potato starch, stir, stir the eggs into the boiling soup. Season again with vinegar, soy sauce and sugar, depending on your taste.
3. Put the soup in bowls (preferably stylish rice bowls), pour some finely chopped chives over each bowl and drizzle a few drops of sesame oil on top.
4. Tip: be careful with the small hot chilli, if you don`t like it that fiery, remove the kernels, but this soup has to be quite hot, for a large pot for about 20 servings I use about 6 of these little devil things. Due to its spiciness, the soup is an ideal hangover killer and tastes very good to end a party long after midnight.
5. Problem: The binding of the soup does not always work properly for me, which does not affect the taste, however, if someone has a tip or has another binding method (instead of tapioca flour) that is suitable for a sour spicy soup, bring it on!