Szechuan Soup

Served HotServed Hot
Very Good based on 1 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Soups , Cuisine , Cuisine Indo Chinese

Servings: 2 Preparation time:
Ingredients:
  • Tofu, 1 cup tofu
  • Bamboo Shoots, Raw, Bamboo Shoots 1/4 cup bamboo shoots(shredded)
  • Carrots, Raw, 2 tbsp carrot
  • Mushrooms, Chanterelle, Raw, 1/4 cup mushroom
  • Chicken, Meat And Skin And Giblets And Neck, Raw, Boneless Chicken 1 cup chicken (meat or lean pork)
  • Spring Onions, Green, 1/2 cup finely chopped spring onion
  • 1/2 cup water chestnut, (thinly sliced)
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 2 garlic (pods)
  • Ginger Root, Raw, Fresh Ginger 1 tbsp fresh grated ginger
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly 2-3 red hot chillies,
  • Egg, Whole, Raw, Anda 2 eggs
  • Soya Sauce, Soy, 1 tbsp soy sauce
  • Red Chili Sauce, Chilli Sauce 1/2 tsp chilli sauce
  • Sirka Vinegar, White Vinegar, Vinegar 2 tbsp vinegar
  • Cornstarch, 1 tsp cornstarch
  • Chicken Stock, chicken stock cube 3 cups chicken stock
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated 2 cups water
  • Sesame Oil, Sesame Seed Oil, Gingelly Oil 1 tbsp sesame oil
  • Salt, Common Salt, Rock Salt, Table Salt salt as per taste
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers pepper as per taste

Instructions (Preparation Steps):

  • Put mushroom in boiling water .Cover with lid, remove from fire and let it stand for 20-30
  • minutes .
  • Drain and keep aside .Heat oil in a sauce pan .Saute mushroom, ginger and garlic for 2
  • minutes .
  • Add chicken pieces .Let it cook till it turns white .Add bamboo shoots and carrots .Cook
  • for another 2 minutes .
  • Add water and chicken stockand bring it to boil .Simmer for 5 minutes .Dissolve
  • cornstarch in 3 tbsp water .
  • Slowly stir mixture into soup .Stir till soup boils .Add water chestnut, vinegar and soy
  • sauce .
  • Add tofu, spring onion, salt and pepper .Bring it to boil again .Beat the eggs Slowly pour
  • the eggs, stirring soup vigorously .Serve hot

Cook's Tip:
While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.
521 likes
To peel the garlic soon to avoid burning sensation for finger tips you have to soak them in water for 15 to 20 min.Then u will enjoy to peel more n more
151 likes
Make sure the oil is sufficiently hot before you put in food for frying. Cold oil tend to soak in the food.
24 likes

 

Rate this Recipe:

Average