Chifa (Asian-Peruvian): Fu Chi Fu Soup

Ingredients

• Poultry offal
• 2½ liters of strained beef broth
• 2 tablespoons of cornstarch
• 3 eggs
• ½ teaspoon of ground pepper
• 250 gr of chopped Chinese cabbage
• 2 teaspoons of seasoning (ajinomoto)
• 1 tablespoon of oil
• 100 gr of snow peas
• 3 tablespoons of water for the cornstarch

Preparation

Wash and cut the offal, snow peas, and Chinese cabbage.

In a pot, add the strained beef broth, then the offal, and bring to a boil. Skim off the foam from the broth, then add the snow peas and cabbage. Season with salt, ajinomoto seasoning, and pepper. When it returns to a boil, add the cornstarch diluted in three tablespoons of cold water. Stir quickly, and once it boils again, add the beaten eggs and oil. Stir well and boil for a few more minutes; remove from heat and serve immediately.