Main
Schezwan Chicken Soup
45 minServes 6Nutri-Score B€€
B
45 min
45 minSchezwan Chicken Soup
recipe by
Gj.sweetandsavoury
@gj.sweetandsavoury
5 recipes
7 imports
0 cooked
what you need
Ingredients
chicken (boneless pieces)Meat300 g
garlic (chopped)Produce3 pieces
onion (small, chopped)Produce1 piece
chilli flakesSpices5 ml
black pepper (ground)Spices2 g
saltSpices3 g
cabbage (shredded)Produce90 g- bell pepper (sliced)Produce150 g
carrot (julienned)Produce130 g- green chillies (chopped)Produce2 pieces
soy saucePantry30 ml
hot saucePantry30 ml
tomato paste (or ketchup)Pantry15 ml
garlic powderSpices3 g- chicken powder (or chicken cube)Pantry4 g
vinegarPantry30 ml
sugarPantry12 g
waterOther2 litres- cornflour (mixed with water into a slurry)Pantry40 g
eggs (beaten)Dairy2 pieces
spring onions (chopped)Produce20 g
parsley (chopped, for garnish)Produce5 g
per serving
Nutrition
126kcal
- Carbs
- 10 g
- Proteins
- 13 g
- Fat
- 4 g
what you’ll use
Tools
Stockpot- Stovetop
Mixing bowl
Whisk
step by step
Method
- Step 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.
- Step 2
Shred the chicken
- Remove the chicken and onion from the pot.
- Shred the chicken properly and return it to the broth.
- Step 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.
- Step 4
Thicken with cornflour slurry
- Lower the heat and pour in the cornflour slurry.
- Keep stirring until the soup thickens.
- Step 5
Add the egg ribbons
- Pour the beaten eggs into the soup in a stream.
- Wait before stirring so the eggs form ribbons.
- Step 6
Garnish and serve
- Garnish with spring onions, parsley and a little hot sauce.
- Serve hot.