Fuchifu soup, a simple recipe to prepare and very comforting. (Photo: Let’s eat)
For cold days, a good option to warm up our body would be to have a strong fuchifu soup. This popular soup in the chifas is based on chicken and pork bone broth. It also has a great nutritional value since it has a good amount of vitamins and minerals.
So that you can prepare this fuchifú soup, Magazine 247brings you the recipe To eat so you know step by step its preparation.
1. Pork Bones – 250 (grams)
2. Chicken Bones – 250 (grams)
3. Eggs – 2 (units)
4. Potato or corn starch – 4 (tablespoons)
5. Toasted sesame oil – 1 (teaspoon)
6. Fan Si – (amount needed)
7. Kion crushed – 2 (tablespoons)
8. Chinese onion – 4 (stems)
9. Chinese Cabbage – 150 (grams)
10. Salt – (to taste)
First, add the chicken and pork bones, a piece of crushed ginger, and 4 stems of spring onion to a pot of boiling water. Cook over medium heat within 45 minutes and remove the impurities that are produced on top. After 45 minutes, queue and reserve the broth.
Return the broth to a pot and add 150 grams of Chinese cabbage and a piece of crushed ginger. Cook for 20 minutes, then remove the cabbage and ginger.
For a hearty soup, add chopped cooked chicken and/or pork.
Dissolve 4 tablespoons of potato starch or cornstarch in 2 tablespoons of cold water, add the mixture to the soup little by little until it thickens.
Add the egg whites in the form of a thread and stir so that white threads form. (if you want you can also add the yolks)
Add salt to taste and a tablespoon of Chinese onion, remove from heat.
In a dish with hot water, add a handful of fan si, hydrate for 3 minutes, then drain and reserve.
To finish, serve with toasted sesame oil to aromatize.