| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 x ca. 450 g | To 10 lb fresh pumkin, 3-4" stem |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | black pepper |
| 1 Esslöffel | vegetable oil |
| 6 Tasse | chicken stock divided |
| 4 gross | Fresh shiitake mushrooms, julienned |
| 1 | Whole chicken breast, boned, skinned, julienned |
| 3 | Fresh oyster mushrooms, destemmed, julienned |
| 1 | Chayote squash, halved, 1 pitted, peeled , julienned |
| 1/2 x ca. 450 g | Firm tofu, cut in 1/2" cubes |
| 2 | green onions chopped |
| 1 Esslöffel | Cornstarch mixed with 1 tbs water |
| 1 | egg beaten |
| 1 1/2 Esslöffel | light soy sauce |
| 2 Esslöffel | red wine vinegar |
| 1/2 Teelöffel | black pepper |
| 1 Teelöffel | sesame oil |
| 1/2 Teelöffel | Crushed chillies |
| 2 Esslöffel | Minced fresh coriander (cilantro) |
|
Oven Temp: 375°F
Instructions:
Preheat oven to 375F. Cut lid in top of pumpkin. Scoop out seeds and fibres, discarding fibres, reserving seeds if desired. Rub inside of pumpkin with salt and pepper; rub exterior with oil. Place pumpkin in baking pan; pour 1/2 cup of chicken stock inside; replace lid. Bake 1 to 1 1/2 hours until flesh is tender but shell is still intact.
Heat remaining chicken stock to boiling; add shitake, chicken breast and oyster mushrooms; simmer 5 minutes. Add chayote, tofu, green onions and cornstarch mixture; cook and stir 5 minutes. Turn off heat. Pour egg slowly into soup, stirring gently to break egg into ribbons; add remaining ingredients.
Carefully transfer pumpkin to a heated serving platter. Remove lid; pour soup into pumpkin. Serve soup, scrapping some of interior pumpkin flesh carefully into each serving.
Soup may also be made in the usual way served in bowls, without the pumpkin.
|
|
Anmerkungen zum Rezept:
|
