Fuchifu soup is the result of the fusion of Chinese gastronomy together with Peruvian cuisine. Immigrants from China arrived in Peru at the end of the 19th century that is where the famous “chifas” were born. The word chifa comes from a combination of the terms “chi” to eat “fan” rice. Fuchifú soup is found in all chifas and is a favorite among diners, especially during the winter. In other places it is called egg soup and they add ingredients such as carrots, corn or green beans.
Ingredients to make fuchifu soup:
- 200 grams of chicken bones
- 200 grams of pork bones
- ½ medium ginger or kion
- 150 grams of rice noodles or corn starch
- 3 bones
- 3 branches of Chinese onion or chives
- 50 grams of cornstarch or cornstarch
How to make fuchifu soup:
- To start with the fuchifu soup recipe, you must first peel the ginger and cut it into slices. Reserve it.
- Separate the white and the yolk in two containers and reserve.
- With the help of a knife, cut the chives or Chinese onion finely and reserve. It is important to use the green part of the chives.
- In a medium saucepan, place chicken bones and pork bones. Add water until it completely covers the bones. Add the ginger and boil all the ingredients for approximately 20 minutes. With a slotted spoon remove the impurities from the bottom, these stick to the walls of the pot or are found on the surface of the bottom.
- Remove the bones and ginger using a slotted spoon. Add salt to the bottom.
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- Dissolve the cornstarch with a spoon in cold water. In the pot where the bottom is located over medium heat, add the cornstarch in the form of a thread and cook until it begins to thicken. It is important not to stop moving, otherwise lumps could form.
- Add the white and move with the help of a spoon or a balloon whisk. Add the yolks in the form of thread and mix. There’s little left to have the fuchifu soup ready!
- When all the ingredients are cooked and mixed, remove the pot from the heat. Add the rice noodle or fans and cook for approximately 3 – 5 minutes. Move very carefully so that the noodles do not break and add a few drops of dark soy sauce.
- Serve with Chinese onion and enjoy this Chinese/Peruvian soup!
