Chinese Soup with Sliced Omelette
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 eggs
- salt
- freshly ground peppers
- 1 Tbsp butter
- 4 cups strong Chicken broth
- 2 Tbsps sherry
- 2 Tbsps soy sauce
- 2 Tbsps white wine vinegar
- 1 Tbsp sugar
- 1 bunch scallions
- 2 carrots
- 1 chili pepper
- 2 Chicken breasts (ca. 400 g)
- cilantro (for garnishing)
Preparation steps
1.
Beat the egg with the salt and pepper until foamy.
2.
Melt the butter in a non-stick pan and add the eggs. Cook until they become firm. Flip the omelette over and cook briefly. Place on a cutting board and roll up. With the seam face down, allow to cool.
3.
Put the broth, sherry, soy sauce, vinegar and sugar in a saucepan and slowly bring to a boil.
4.
Discard the roots of the spring onions and any ragged ends up top then wash them.
5.
Divide the bunch in half. Slice one half at an angle into thin rings and the other half into narrow strips.
6.
Peel the carrots and slice them into narrow strips or slices.
7.
Wash the chilli pepper and chop into thing rings.
8.
Wash the chicken breasts, pat dry and cube.
9.
Put the cubed chicken, spring onions, chilli and carrots into the soup and simmer for no longer than about six minutes.
10.
To serve:
11.
Slice up the omelette and distribute it in the bowls. Season the soup with salt and pepper. Add soy sauce to taste if desired. Pour the soup over the omelette strips, garnish with the coriander leaves and serve immediately.
