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Hot & Sour Szechuan Soup

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Asian - style Family Appetizer

Hot & Sour Szechuan Soup

0
46Min
Intermediate
With a unique balance and contrast of flavours, this hot and sour soup is perfect as a starter or a main.

Ingredients

-
10 servings
+

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

2  L
Water
3  slice
Ginger
4  tbsp
MAGGI® Homemade Chicken Stock
500  g
Chicken Breast
50  g
Black fungus
4 
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
2 
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
Lets Cook

Instruction

46 Minutes
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.
Hot & Sour Szechuan Soup

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.

Hot & Sour Szechuan Soup

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.

Hot & Sour Szechuan Soup

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.

Hot & Sour Szechuan Soup

Step4 of 5

: Egg

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

Hot & Sour Szechuan Soup

Step5 of 5

: Oil, Sichuan Oil, Dried Chilli

Serve immediately with some chilli oil.

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