Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
Stock
To assemble
How it's done
Meat
Heat the oil in a cooking pot. Salt the meat, brown in batches for approx. 5 mins., remove.
Stock
Heat a dash of oil in the cooking pot. Sauté the onion, garlic and ginger for approx. 5 mins. Add the sugar and all the other ingredients up to and including the cinnamon stick, sauté briefly. Pour in the stock and soy sauce, bring to the boil, reduce the heat.
To boil the meat
Add the meat, leave to infuse just below the boil for approx. 1½ hrs. Remove the meat. Pour the stock through a sieve, pour back into the pan. Return the meat to the stock.
To assemble
Add the pak choi and noodles to the soup, simmer for approx. 3 mins., stirring occasionally. Season the soup with salt, plate up, garnish with the coriander and fried onions.
| Tip: | Boil 25 g of dried shiitake mushrooms with the meat. |
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