Sweet and sour taste is most characteristic of dishes that appeared in the east of China, in coastal areas. It is this taste that we associate with our beloved Chinese cuisine. I invite you to try this soup, it is quick to prepare, but extremely tasty in result.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 2 pieces Chicken breast
- 1 piece Carrots (medium)
- 200 gram Mushrooms (any)
- 1 liter Chiken broth
- 2 tablespoons Vinegar (rice)
- Black pepper (to taste)
- Red hot pepper (to taste)
- 2 tablespoons Starch
- 2 tablespoons Sugar
- 2 tablespoons Soy sauce
- 2 tablespoons Dry white wine
- 1 bunch Green Onion
- 1 piece Egg
Ingredients
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Instructions
- Prepare the products you see here.
- Put a pot of broth on the fire. I have a wok pan and water with dry soup.
- Cut the chicken breast into strips, carrots are also long, thin strips. Cut the mushrooms into plates. Put all this in boiling broth, pour vinegar, add black and red pepper, reduce the heat and simmer for 6-8 minutes.
- In a cup, mix starch, sugar, soy sauce and wine. Pour the mixture into the soup in a thin stream.
- Beat the egg in a separate bowl.
- Pour it into the soup and wait for the egg to curdle. The soup is turned off.
- Finely chop the green onions and put them in the soup when serving.
- The soup is ready.
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