Hoofdgerecht
Schezwan Chicken Soup
45 minVoor 6Nutri-Score B€€
B
45 min
45 minSchezwan Chicken Soup
recept van
Gj.sweetandsavoury
@gj.sweetandsavoury
6 recepten
8 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
chicken (boneless pieces)Vlees300 g
garlic (chopped)Groente en fruit3 stukken
onion (small, chopped)Groente en fruit1 stuk
chilli flakesKruiden en specerijen5 ml
black pepper (ground)Kruiden en specerijen2 g
saltKruiden en specerijen3 g
cabbage (shredded)Groente en fruit90 g- bell pepper (sliced)Groente en fruit150 g
carrot (julienned)Groente en fruit130 g- green chillies (chopped)Groente en fruit2 stukken
soy sauceVoorraadkast30 ml
hot sauceVoorraadkast30 ml
tomato paste (or ketchup)Voorraadkast15 ml
garlic powderKruiden en specerijen3 g- chicken powder (or chicken cube)Voorraadkast4 g
vinegarVoorraadkast30 ml
sugarVoorraadkast12 g
waterOverig2 liter- cornflour (mixed with water into a slurry)Voorraadkast40 g
eggs (beaten)Zuivel2 stukken
spring onions (chopped)Groente en fruit20 g
parsley (chopped, for garnish)Groente en fruit5 g
per portie
Voedingswaarden
126kcal
- Koolhydraten
- 10 g
- Eiwitten
- 13 g
- Vetten
- 4 g
wat u gebruikt
Keukengerei
Soeppan- Kookplaat
Mengkom
Garde
stap voor stap
Bereiding
- Stap 1
Cook the chicken broth
- In a pot, combine the chicken, garlic, onion, chilli flakes, salt, black pepper and water.
- Cover and cook until the chicken is tender.
- Stap 2
Shred the chicken
- Remove the chicken and onion from the pot.
- Shred the chicken properly and return it to the broth.
- Stap 3
Add vegetables, sauces and spices
- Add the cabbage, bell pepper, carrot and green chillies.
- Stir in the soy sauce, hot sauce, tomato paste, garlic powder, chicken powder, vinegar and sugar.
- Cook on high flame.
- Stap 4
Thicken with cornflour slurry
- Lower the heat and pour in the cornflour slurry.
- Keep stirring until the soup thickens.
- Stap 5
Add the egg ribbons
- Pour the beaten eggs into the soup in a stream.
- Wait before stirring so the eggs form ribbons.
- Stap 6
Garnish and serve
- Garnish with spring onions, parsley and a little hot sauce.
- Serve hot.
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