Chinese soup

Name: Chinese soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Chicken giblets; 15 g Butter or margarine; 1 Onion; 1 collar Soup Greens; 1 red chilli pepper; 1 Bay leaf; 7-10 Tbsp Salt; 2 Eggs; 2 TABLESPOONS Milk; 7-10 Tbsp Pepper; 100 g Shiitake mushrooms; 1 TABLESPOON Oil; 1 Stalk leek (leek); 1-2 TABLESPOONS Soy sauce

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Chicken giblets
15 g Butter or margarine
1 Onion
1 collar Soup Greens
1 red chilli pepper
1 Bay leaf
7-10 Tbsp Salt
2 Eggs
2 TABLESPOONS Milk
7-10 Tbsp Pepper
100 g Shiitake mushrooms
1 TABLESPOON Oil
1 Stalk leek (leek)
1-2 TABLESPOONS Soy sauce

Directions

1
Rinse chicken giblets cold and dab dry. Heat 10 g fat in a pot and fry the chicken giblets thoroughly, turning them over. Peel and quarter the onion and fry well. Peel or clean and wash the greens.
2
Coarse crushing. Wash the chilli, carve lengthwise and remove the seeds. Add soup greens, chilli and bay leaf to the chicken giblets. Sauté briefly. Deglaze with 1 litre water. Salt and bring to the boil.
3
Simmer at medium heat for about 45 minutes. In the meantime whisk eggs and milk. Season with salt and pepper. Lightly grease a small pan and heat it up. Add about 1/3 of the egg milk and let it simmer at low heat.
4
Turn the boat around and pour some more eggmeal over it. Cover and let it falter again and then turn it. Continue with the remaining egg milk. Let the pancakes cool down and cut into small lozenges.
5
Clean the mushrooms, removing the stalk attachments and cutting them into small pieces if necessary. Fry briefly in hot oil. Season with salt and pepper. Clean, wash and cut the leek into thin strips. Pour stock through a sieve and bring to the boil again.
6
Add the soy sauce. Add the leek and cook for about 3 minutes. Add mushrooms and egg rue shortly before serving. Season soup if necessary.