Summary

Ingredients

• 1 large chicken leg or chicken breast fillet (50 - 200 g)
• 1 piece (s) ginger, fresh, half the size your thumb
• ml 1,250 water
• 2 teaspoons salt
• 2 tablespoon oil, (peanut oil or vegetable oil)

For the vegetables: (insert)

• 1 medium onion (s)
• 1 chilli pepper (s), fresh red
• 2 medium carrot (s), (approx. 150 g)
• 5 tomato (s), sun-ripened (400 g) or a can cut into pieces
• 100 g bamboo shoot (s) from the jar or can
• 150 g soybeans - seedlins, fresh
• 5 Mu-Err mushrooms, dried
• 3 tablespoon soy sauce, light-colored for seasoning
• salt
• 8 tablespoon tomato ketchup
• 2 teaspoons sugar
• 2 tablespoons vinegar, or more
• Sambal Oelek
• sesame oil
• 1 tablespoon cornstarch, to thicken
• 2 egg (s), whisked
• 2 spring onion (s)

Print Recipe Pin Recipe

Instructions

1. In a saucepan, bring 1250 ml of water with 2 teaspoons of salt and the sliced fresh, peeled ginger to a boil.
2. Place the skinned large or two smaller chicken thighs or a large chicken breast fillet in the boiling water and simmer for about 15 minutes (be careful: the meat will dry out quickly).
3. In the meantime, prepare the vegetables you need.
4. Soak the dried Mu-Err mushrooms in lukewarm water or drain the canned goods and cut into smaller, more pleasing pieces.
5. Scrape off the carrots, cut into strips, then into narrow sticks about 3 cm long.
6. Skin fresh tomatoes, cut into cubes or open canned tomatoes.
7. Cut the onion into small cubes.
8. Wash the soybean seedlings, drain them.
9. Halve the chilli pepper, remove the stones and partitions, cut into thin slices.
10. Drain the bamboo shoots and cut into narrow strips.
11. Remove the chicken and the ginger from the stock, save the cooking water.
12. Heat 2 tablespoons of oil or peanut oil in a large saucepan. Sweat the onion cubes, add the chilli pepper, continue to fry briefly.
13. Add the carrot strips to the saucepan and cook for about 2 minutes, stirring gently.
14. Add the bean sprouts, then take the soaked mushrooms out of the water, rinse again under cold water, cut into large pieces, cutting away the hard inner part of the mushroom. Cook everything for another 1 - 2 minutes while stirring.
15. Finally add the fresh tomato cubes or tomato pieces from the can, stir in well. Add the soy sauce, deglaze with all the cooking stock set aside and bring to the boil once.
16. Add the tomato ketchup, salt, vinegar and sugar. Here the quantities are subject to your personal taste. Bring to the boil again.
17. Cut the chicken into small cubes.
18. Add the meat and bamboo shoots to the Beijing soup last.
19. Mix the cornstarch in a little cold water and thicken the soup with it.
20. Cut 1-2 spring onions into thin rings.
21. Mix 1–2 eggs with a little water, crack open with a fork and slowly pour them into the soup. Do not stir too quickly, so that you get nice long egg flakes.
22. Now is the time when the Beijing soup can be seasoned to suit your personal taste, perhaps again with vinegar, ketchup, sugar, a little more water, or even with chili paste.
23. Just before serving, drizzle pure sesame oil into the soup, pour into small Chinese soup bowls and sprinkle with spring onions, serve very hot.
24. The self-cooked Beijing soup can also be frozen well and, if necessary, warmed up and enjoyed.