Čínska slepačia polievka

@ushuaia j SOM POZERALA AJ na nete ale nic sa nepodobalo ani nic v hodne som nenasla a co sa mi ako tak podobalo tak tam nebola kapusta ale iba rezance ale ja by som tu s kapustou cela 🙂)

ani neviem, mozno ho niekde mam, ale ja robim z cinskych len ostrokyslu s kuracim masom, ine som este neskusala

@cobhan ked najdes receptik sa podel, tu mozem... 🙂

@nikushka2521 tak miesto rezancov pridaj kapustu, alebo rovno bez rezancov...niekedy sa aj experimentovat oplati...nie ze by som ja sama bola nejaky top chef... 😀

@ushuaia na ostrokyslu recept mam, ale po anglicky, ak nevadi

@cobhan urcite neva... 😉

@ushuaia
Traditional hot and sour soup

1 tbsp of vegetable bouillon powder or stock powder
1 tbsp of peeled and grated root ginger
2 red chillies, deseeded and finely chopped
300 g cooked chicken breast, shredded
1 tsp of Shaohsing rice wine or dry sherry
2 tbsps of dark soy sauce
1 x 220g tin of bamboo shoots, drained
10g dried Chinese wood ear mushrooms, soaked in hot water for 20 minutes, drained and finely sliced
100g fresh firm tofu, cut into 1 x 5 cm strips
50 g Sichuan preserved vegetables, rinsed and sliced (optional)
2 tbsps of light soy sauce
3 tbsps of Chinkiang black rice vinegar or balsamic vinegar
1 tbsp of chilli oil
Few pinches of white pepper
1 egg, lightly beaten
1tbsp of cornflour mixed with 2 tbsps of water
1 large spring onion, sliced
handfull of chopped coriander to garnish (optional)

Pour 1 litre of water into a large saucepand and bring to boil. Add the bouillon or stock powder and stir to dissolve. Bring back up to the boil and then add all the ingredients up to and including the wood ear mushrooms. Reduce the heat to medium, then add the tofu, Sichuan vegetables (if using), soy sauce, vinegar, chilli oil and white pepper and simmer for 10 minutes.
Stir in the egg, then add the corn flour paste and stir thicken the soup (adding more cornflour paste if you like a thicker consistency). Add spring onion, garnish with the coriander, if you like and serve immediately.

If you love your spicy heat, just increase the amount of chillies.
You can substitute the chicken with shiitake mushrooms for a vegetarian version of this dish.

Tu je foto z prveho pokusu a odvtedy ju varim pravidelne 🙂

@cobhan len sa chcem spytat tu sichuan preserved veg. kupujes mrazene ci konzervovane, zijem v afrike a cinske ingrediencie sa tu tazko zhanaju... 🙂 JUJ inak vyzera skvelo, hned by som si chrupla...

@ushuaia tie tam nedavam, nemusia tam byt, ale tusim som ich videla v chinese shope nakladane. Wow, Afrika..kde presne?

Ahoj, ja ju robim takto; kuracie prsia nasekam na drobné kusky a dam ix osmazit na čili olej, pridam zeleninu- mrkvu, zázvor, petrzlen nasekané na kococky a huby. Nepoužívam zmrazenu zeleninu, lebo tam je všetko mozne. Zalejem vyvarom- mal by byť vraj kačaci qle ten nemame tak slepaci. Dalej pridam bambus.vyhonky a mungo klíčky opat nasekane a za tym tofu tiez na kococky. Velkost kociek je tak pol cm. Nakoniec ide rozslahane vajicko a dolievam vodou so solamylom. Doxutin cili, tmavou sojovou a nexam prevriet este spolu. Na záver dávam ocot a posypem nasekanym porom al mladou cibuľkou.

@vincp ale tam neni kapusta :D

Nie nie je. S nou som to raz a uz nerobim

ja robim podla mojho receptu-silny vyvar vela drobkov,zeleninu-petržlen,mrkvu,cesnak,cibulu,karelab,vnat,cele čierne korenie,sol,vegeta a domace rezance.do vyvaru už do taniera si dam za lyžičku citronovej štavy v takej velkej žltej flaške to predavaju lamba je napisane na nej a štiplavu papriku Habanero.ma inu chut ako feferonka alebo ine papričky.