International Food for Chinese Service

The 'bloody' soup is a beet and kale soup made with onion, carrot, celery, canned tomato, garlic cloves, tomato paste, olive oil, bay leaves, oregano  and chicken stock.  I find sautéing the onion carrot and celery first make the soup richer.  The oxtail is browned first and then added into sautéed onion, carrot and tomato.  Tomato paste and canned tomato are next. Cook for an hour or two until the meat is tender.  The chicken is poached and then shredded.  Shajiang power 沙姜 and salt is cook slightly in warm oil until the fragrant comes out and then the chicken are tossed into for the flavour.