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Ingredients: Soy sauce (soybeans, wheat flour, salt, sugar), sugar, red chillies, salt, onions, alcoholic vinegar, dried mushrooms, modified starch (tapioca), color (caramel / 150a). Without added MSG, preservatives or artificial colors.
Preparation: A packet of Szechuan sharply sour soup paste;
1 tablespoon vegetable oil;
100 g of boneless chicken breast cut into thin strips;
880ml (4 cups) water or chicken broth;
70 g various vegetables, finely chopped;
2 tbsp cornstarch;
2 tablespoons water;
1 egg, sakultu;
Chopped bows as an ornament.
Heat the oil in a saucepan over medium heat. Add the meat; stir fry for 1 minute. Add water or chicken broth and SpicePaste, mix well and bring to a boil. Add mixed vegetables. Mix cornstarch with 2 tbsp. water, add to soup. Simmer for 3 minutes. Gradually stir in the egg. Decorate and serve hot. Variations - shrimp, squid or diced fish fillets can be used instead of chicken. For vegetarian soups use tofu, mushrooms.