Chicken bouillon Chinese style
DIFFICULTY
easy
easy
RATING
COOK TIME
105 mins
105 mins
TOTAL TIME
105 mins
105 mins
Ingredients
Servings:
4
- 500 g Chicken giblets
- 7-10 Tbsp Salt
- 1 collar Soup Greens
- 4 Peppercorns
- 2 Bay leaves
- 1 small stick of leek (leek)
- 1 knife tip Ginger powder
- 200 g Deep-sea crab meat
- 2 Eggs
- 1 TABLESPOON Soy sauce
- 1 TEASPOON Sesame Oil
Directions
- 1
Wash chicken giblets. Bring to the boil with 3/4 litres of cold salted water. Clean, wash and coarsely chop the soup greens. Add the peppercorns and bay leaves and cook over a low heat for about 1 hour.
- 2
Clean, wash and cut the leek into very fine strips. Pour the stock through a sieve and put it back into the pot. Season to taste with ginger. Cook the leek strips for about 5 minutes. Finally heat up the prawns.
- 3
Whisk eggs, soy sauce and sesame oil. Pour in small portions through a sieve directly into the simmering broth. Do not stir! Serve immediately.
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