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Hot & Sour Szechuan Soup
This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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.
Step3 of 5: Pepper, Sugar, Sesame Oil, Black Vinegar, MAGGI® Oyster Sauce, Thick Soy Sauce, Corn Flour
Add in seasoning and let it simmer for another 5- 10 minutes. Add corn flour to thicken the soup.
Step4 of 5: Egg
Beat eggs, turn off fire and slowly pour in the eggs while stirring the soup.
Step5 of 5: Oil, Sichuan Oil, Dried Chilli
Serve immediately with some chilli oil.