Summary

Ingredients

• 50 g chicken breast fillet (s), cut into thin strips
• 2 mushrooms (e.g. champignon), cut into slices
• 850 ml chicken broth, or beef broth
• 1 onion (s), finely chopped
• 1 chilli pepper (s), small, red, finely chopped
• 2 tablespoon vegetable oil
• 2 tablespoon cornstarch
• 4 tablespoon water
• 2 tablespoon soy sauce, light
• 1 egg (s)
• 0.5 teaspoon ½ black pepper
• 3 tablespoon rice vinegar
• sesame oil

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Instructions

1. In a small bowl, stir the cornstarch with the water until smooth. Mix in the soy sauce, rice vinegar and black pepper. Beat the egg in another bowl and whisk well. Put aside.
2. Pour the oil into a previously heated wok, heat and fry the onion for 1-2 minutes until it is soft and translucent. Stir in the clear broth, mushrooms and chicken and bring to a boil. Cook for 15 minutes or until the chicken is tender. Slowly pour the starch mixture into the soup and cook, stirring constantly, until it becomes thick. While stirring, drizzle the egg into the soup. This is how thread-like shapes are created from egg.
3. Pour the sour-spicy soup into a preheated soup tureen or into individual soup cups, drizzle with the sesame oil and serve hot.
4. Kcal: 124
5. Protein: 5g
6. Carbohydrates: 8g
7. Fat: 8g