Real peking soup (very strong)

Ingredients for Real peking soup (very strong)

Instructions for Real peking soup (very strong)

To prepare the Real peking soup (very strong) recipe, please follow these instructions:

Clean the mushrooms and put them to soak for about 10 minutes in lukewarm water. They then cut into strips. The chicken is cut into cubes, it is important that they do not become too thick or large. Bamboo shoots cut across into thin strips. The carrot be shared multiple times lengthwise and cut thin strimer ca. 2 cm long. Leek chopped fine. Mix Vermouth, lemon juice, soy sauce and Sambal Orlek in a bowl.

Set a pot on the stove and turn on the highest step of 2 min, the oil in and then the chicken as FRY until it is white. Then met the mushrooms in, let it sear for about 1 min. Add hønsebouillonen and Sambal Orlek mixture and bamboo shoots, let it boil at medium heat for about 10 minutes then add the glass noodles and let them cook with in 2 min. Add the beaten egg to know while there is stirred into the soup. Make a jævning of corn starch and add to that is the desired consistency. Floating egg whites on top, stay as to touch, they'll probably come to lie throughout the soup. Add the pores and the carrots, and the soup is finished.

Tips:
One can usefully cuts out all things up and freeze them down, since it takes time to wait to cut all things up every time, but if you cut for several times, it doesn't take much longer time. Good pleasure.