Peking hot and sour soup
Peking hot and sour soup full of strong flavors. Roasted chicken, carrots and leeks form the base, supplemented with chili paste, soy sauce and vinegar. The starch thickens it, the egg softens it. It is served hot, garnished with cilantro or spring onion.
Preparation: 15 min
Medium
Preparation: 15 min
Medium
Ingredients:
- 1000 g water
- 50 g soy sauce
- 30 g vinegar
- 180 g Carrot
- 120 g chicken eggs, whole
- 100 g leek
- 30 g sunflower oil
- 8 g potato starch
- 30 g chili paste
- 200 g minced chicken
- 30 g Hat Ned Instant Asian Broth
Method of cooking:
- Add oil and fry for 1 minute at 140°C.
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