Szechuan Hot & Spicy Soup

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AuthorLe-ThermiqueCategoryDifficultyBeginner

Yields4 Servings
Cook Time12 minsTotal Time12 mins

INGREDIENTS :
(A) Soup
 1000 ml chicken broth
(B) Sauce #1
 1 tbsp light soy sauce
 Pinch of sugar
(C)
 6 dried shitake mushrooms, soaked, shredded
 10 g black fungus, soaked, cut
  bamboo shoot, shredded
 ¼ carrot, shredded
 3 slices ginger
(D)
 1 small package tofu, sliced
 2 tbsp cornstarch + 2 tbsp water
(E) Sauce #2
 3 tbsp black vinegar
 1 tsp white pepper
 1 tsp dark soy sauce
 1 tsp sesame oil
(F)
 2 eggs, light beaten
 ½ tsp rice vinegar
 2 sprigs spring onion, finely chopped
(G) Marinate Chicken
 200 g chicken breast
 Pinch of Salt & Pepper
 1 tsp soy sauce
 1 tsp cornstarch
 1 tbsp water

PREPARATIONS :
1

(G) Marinate chicken:
- Cut the chicken meat into fine julienne.
- Marinate with light soy sauce, sugar, salt and cornstarch. Mix well.

COOKING METHODS :
2

- (A) Add the chicken broth and sauce #1 in the mixing jar and boil.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C

- Then add marinated chicken and continue and cook.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 120°C

3

- (C) Add in all the ingredients in the mixing jar and cook.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature: 120°C

4

- (D) Place in shredded tofu gently and pour in cornstarch mixture, use the spatula to stir a little the mixture. Then add in the sauce #2 and continue cook.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 100°C

5

- (F) Pour in the beaten eggs and spring onion into mixing jar and stir gently.

6

- Serve hot with rice.

Nutrition Facts

4 servings

Serving size

dishes


Amount per serving
Calories288
% Daily Value *
Total Fat 7.6g10%
Saturated Fat 1.5g8%
Cholesterol 114mg38%
Sodium 1150mg50%
Total Carbohydrate 32.5g12%
Dietary Fiber 2.8g10%
Total Sugars 5.3g
Protein 23.2g

Calcium 7mg1%
Iron 16mg89%
Potassium 794mg17%
Vitamin D 39mcg195%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

INGREDIENTS :
(A) Soup
 1000 ml chicken broth
(B) Sauce #1
 1 tbsp light soy sauce
 Pinch of sugar
(C)
 6 dried shitake mushrooms, soaked, shredded
 10 g black fungus, soaked, cut
  bamboo shoot, shredded
 ¼ carrot, shredded
 3 slices ginger
(D)
 1 small package tofu, sliced
 2 tbsp cornstarch + 2 tbsp water
(E) Sauce #2
 3 tbsp black vinegar
 1 tsp white pepper
 1 tsp dark soy sauce
 1 tsp sesame oil
(F)
 2 eggs, light beaten
 ½ tsp rice vinegar
 2 sprigs spring onion, finely chopped
(G) Marinate Chicken
 200 g chicken breast
 Pinch of Salt & Pepper
 1 tsp soy sauce
 1 tsp cornstarch
 1 tbsp water

Directions

PREPARATIONS :
1

(G) Marinate chicken:
- Cut the chicken meat into fine julienne.
- Marinate with light soy sauce, sugar, salt and cornstarch. Mix well.

COOKING METHODS :
2

- (A) Add the chicken broth and sauce #1 in the mixing jar and boil.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C

- Then add marinated chicken and continue and cook.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 120°C

3

- (C) Add in all the ingredients in the mixing jar and cook.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature: 120°C

4

- (D) Place in shredded tofu gently and pour in cornstarch mixture, use the spatula to stir a little the mixture. Then add in the sauce #2 and continue cook.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 100°C

5

- (F) Pour in the beaten eggs and spring onion into mixing jar and stir gently.

6

- Serve hot with rice.

Notes

Szechuan Hot & Spicy Soup

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