- 2 chicken breast, thighs or drumsticks
- 2 onions
- 2 large or 3 small garlic cloves
- 1,5 liter chicken stock
- 2 tablespoons all-purpose flour
- sunflower or other neutral oil
- 3 tablespoons apple sauce
- about 100 ml vinegar
- 2 cans of tomato cubes
- about 3 cm fresh ginger root (1,2 inch)
- 140 gram tomato paste
- about 3 tablespoon soy sauce
- 1 teaspoon sambal or your choice
- 50 gram noodles or rice noodles
- handful of bean sprouts
- 2 green onions
Kitchen equipment needed
- cutting board & chef’s knife
- large pan with a lid
- wooden spoon
- immersion blender
- water kettle or pan
- medium-sized bowl
- cling film
Preparation — 10 minutes
PEEL and coarsely chop the onion and garlic cloves. PEEL and finely chop the ginger root. REMOVE any excess fat or muscles from the chicken fillets and cut them in halves.
CHOP the green onions into rings and set them aside.
Finishing the Chinese tomato soup — 40 minutes
HEAT oil in a large pan and sauté the onion, garlic and ginger for a few minutes. As soon as they start to soften you can ADD the tomato paste. Turn down the heat and ADD 2 tablespoons of flour, let it cook shortly and pour in about 100 ml vinegar. Also POUR in chicken stock along with canned tomatoes and chicken fillets. Turn a lid on the pan and bring to a boil.
When the soup has start to boil you need to turn down the heat so the chicken can slowly cook. That will take about 10 minutes, depending on the size of the chicken. TRANSFER the chicken to a cutting board and use an immersion blender to create a smooth soup. ADD soy sauce, apple sauce, sambal, pepper and salt.
Bring water to a boil using a water kettle or pan. Meanwhile use 2 forks to create ‘pulled chicken’. ADD noodles into a boil and pour the boiling water on top, COVER with cling film and let it steam for a few minutes before you drain the noodles.
DIVIDE soup over bowls or deep plates and FINISH with noodles, green onions, bean sprouts and chicken. Enjoy!