Hot & Spicy Chinese Leaf Broth

This soup will warm and comfort you on a cold winter's day.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 2 Cook: 20 min

Ingredients

Chinese leaves bunch 1/4
Onion 1/2
Garlic 1 clove
Ginger 1 thumb
Your favourite meat 100g
Vegetable oil 1-2 tbsp
Chinese chilli bean sauce 1-2 tsp
Sweet soybean paste (Tianmenjiang) 1 tbsp
Oyster sauce 1 tbsp
Soy sauce 1-2 tsp
Chicken stock granules 2 tsp
Potato starch in water 2-3 tsp
Cooked rice for 2 people

Method

1
Finely slice the onion and finely chop the garlic and ginger.
2
Put the vegetable oil in a pan and fry the onion on medium heat. Add the garlic and ginger and fry.
3
Add your favourite meat chopped to bitesize pieces. I used chicken this time.
4
Slice the Chinese leaves.
5
Add the Chinese leaves and meat to the pan at Step 2 and fry.
6
Add the chilli bean sauce and fry.
7
Add the soy bean paste and oyster sauce and mix well.
8
Add enough water to cover 1cm over the vegetables.
9
Add the stock granules and bring to the boil then turn the heat down to simmer.
10
Add the potato starch in water to thicken the soup. You can enjoy as a soup or pour over cooked rice.

Tips & Note

The stock gives good flavour so you don't even need any meat in this soup. It's a perfectly delicious vegetarian dish!

Hot & Spicy Chinese Leaf Broth

This soup will warm and comfort you on a cold winter's day.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 2

Cook: 20 min

Ingredients

Chinese leaves bunch 1/4
Onion 1/2
Garlic 1 clove
Ginger 1 thumb
Your favourite meat 100g
Vegetable oil 1-2 tbsp
Chinese chilli bean sauce 1-2 tsp
Sweet soybean paste (Tianmenjiang) 1 tbsp
Oyster sauce 1 tbsp
Soy sauce 1-2 tsp
Chicken stock granules 2 tsp
Potato starch in water 2-3 tsp
Cooked rice for 2 people

Hot & Spicy Chinese Leaf Broth

Recipe ID :1263 Posted on 24 NOV 2015

Serves 2

Cook 20min
views 689
printed 60

saved 1

This soup will warm and comfort you on a cold winter's day.

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Ingredients

Print Ingredients Email Ingredients
1/4
1/2
1 clove
1 thumb
100g
1-2 tbsp
1-2 tsp
1 tbsp
1 tbsp
1-2 tsp
2 tsp
2-3 tsp
for 2 people

Method

Cook
20min
1
Finely slice the onion and finely chop the garlic and ginger.
2
Put the vegetable oil in a pan and fry the onion on medium heat. Add the garlic and ginger and fry.
3
Add your favourite meat chopped to bitesize pieces. I used chicken this time.
4
Slice the Chinese leaves.
5
Add the Chinese leaves and meat to the pan at Step 2 and fry.
6
Add the chilli bean sauce and fry.
7
Add the soy bean paste and oyster sauce and mix well.
8
Add enough water to cover 1cm over the vegetables.
9
Add the stock granules and bring to the boil then turn the heat down to simmer.
10
Add the potato starch in water to thicken the soup. You can enjoy as a soup or pour over cooked rice.

Tips & Note

The stock gives good flavour so you don't even need any meat in this soup. It's a perfectly delicious vegetarian dish!

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