Peking Soup á-la George

Last Updated on October 1, 2024

Variations on Chinese soup according to George.

Ingredients:

For 1 person: 100 g boneless chicken legs (without skin) 0.3 l of water 50 g Chinese cabbage 50 g mushrooms 50 g of frozen Vegetable Recipes (Chinese mix, spring, etc…) cubed stock (or ready-made stock) soy sauce, chilli sauce veggie-mix salt

Procedure:

1. Add frozen spring Vegetable Recipes and 1/
2 cubes of Maggi stock (you can use pre-made bone or meat stock) to 0.4 litres of boiling water, season with soy sauce and veggie-mix2. Fry the pieces of chicken legs (front or back) in a frying pan, or in a deep fryer, add salt to taste 3. Fry the mushrooms for about 2-3 minutes
4. Finely chop the Chinese cabbage, place in a soup bowl and boil with the hot broth
5. Add the chicken and mushroom pieces 6. Drizzle in about a tablespoon of chilli sauce, stir and serve immediately.

Recommendation:

The pre-cooked classic bone broth adds thickness and gourmet flavour to the soup.

Note:

Note:

For preparation of broths, see recipes.