Chinese Tomato Chicken Soup Hot Pot Base
This recipe perfectly mixes the chicken soup with tomato sauce and ketchup. To the perfect tomato sauce for the hot pot, we blanched and cut tomatoes into pieces. Then fried tomatoes with aromatic garlic onions. To make the sauce thicken and sourer, we added ketchup and fry until thickened. After mixing the sauce and chicken soup, the hot pot base has a bright sweet and sour taste. Very appetizing.
2. Add more ketchup if you prefer a sourer hot pot base.
3. When seasoning, use crystal sugar
to bring more flavor to the soup.
Wash and dice the onion. Wash Pleurotus Eryngii mushroom and cut into 0.3cm slices. Wash and cut cabbage and lettuce into slices. Wash and remove the stem of Enoki mushroom. Wash and mince celery. Set aside.
Wash tomatoes, cross-cut them on the top. Blanch in boiling water for 30 seconds.
Remove the tomatoes from the pot. Peel, and dice into small pieces.
Add oil to the wok. Fry diced onions over low heat until and soft and transparent.
When smelling the fragrance of onion, add diced tomatoes, stir-fry over medium heat.
Stir-fry until tomato juice come out. Add ketchup. Switch to low heat, heat until juice thickens. Stir in minced celery.
Add chicken stock, season with salt and sugar. Bring to a boil.
Serve. Enjoy with other hot pot ingredients.