Asian - style Family Appetizer

Hot & Sour Szechuan Soup

Name: Hot & Sour Szechuan Soup
Prep time: PM0.00T
Cook time: PM45.00T
Total time: PM46.00T
Cuisine: Asian - style, Chinese - style
Ingredients: 2 Liters Water; 3 Slices Ginger; 4 Tablespoons MAGGI® Homemade Chicken Stock; 500 Grams Chicken Breast; 50 Grams Black fungus; 4 Units Shiitake Mushroom; 1/2 Unit Firm Tofu; 50 Grams Carrot; 1 Teaspoon Pepper; 4 Teaspoons Sugar; 1 Tablespoon Sesame Oil; 1/4 Cup Black Vinegar; 5 Tablespoons MAGGI® Oyster Sauce; 1 Tablespoon Thick Soy Sauce; 6 Tablespoons Corn Flour; 2 Units Egg; 1/3 Cup Oil; 2 Tablespoons Sichuan Oil; 1/4 Cup Dried Chilli

46Min

Intermediate

Ingredients

10 servings

2 L

Water

3 slice

Ginger

4 tbsp

MAGGI® Homemade Chicken Stock

500 g

Chicken Breast

50 g

Black fungus

Shiitake Mushroom

0.5

Firm Tofu

50 g

Carrot

1 tsp

Pepper

4 tsp

Sugar

1 tbsp

Sesame Oil

0.25 cup

Black Vinegar

5 tbsp

MAGGI® Oyster Sauce

1 tbsp

Thick Soy Sauce

6 tbsp

Corn Flour

Egg

0.33 cup

Oil

2 tbsp

Sichuan Oil

0.25 cup

Dried Chilli

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Nutrition Value

Energy

180.82 kcal

Carbohydrates

17.5 g

Protein

17.81 g

Fats

5.21 g

Information per serving

Step1

15 Min

Pre-boil ginger and chicken breast with MAGGI® Homemade Chicken stock until the chicken breast is thoroughly cooked. Remove chicken and set aside the stock. Shred the chicken breast and set aside.

Step2

15 Min

Add chicken and black fungus mushroom, shiitake mushroom, firm bean curd and carrot into the pot and boil for 1 minute. Let it simmer for 10 – 15 minutes.

Step3

10 Min

Add in seasoning and let it simmer for another 5- 10 minutes. Add corn flour to thicken the soup.

Step4

5 Min

Beat eggs, turn off fire and slowly pour in the eggs while stirring the soup.

Step5

1 Min

Serve immediately with some chilli oil.

Step1 of 5

: Water, Ginger, MAGGI® Homemade Chicken Stock, Chicken Breast

Pre-boil ginger and chicken breast with MAGGI® Homemade Chicken stock until the chicken breast is thoroughly cooked. Remove chicken and set aside the stock. Shred the chicken breast and set aside.

Step2 of 5

: Chicken Breast, Black fungus, Shiitake Mushroom, Firm Tofu, Carrot

Add chicken and black fungus mushroom, shiitake mushroom, firm bean curd and carrot into the pot and boil for 1 minute. Let it simmer for 10 – 15 minutes.