CHICKEN EGG DROP SOUP CHINESE RECIPES
CHINESE EGG DROP CHICKEN SOUP - MARION'S KITCHEN
It’s not just during winter or cooler weather when I crave soup – there’s something about the comforting warmth that gets me every time! This super-simple version of the Chinese restaurant classic is ideal for a lunchtime fix, as a starter or as a side dish to the main event. Its aromatic broth and shredded chicken is food for the soul!
Provided by MARIONSKITCHEN.COM
Yield 4
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a stock pot over high heat. Add the chicken fillets and cook 3-4 minutes each side or until golden. Add the chicken broth, spring onion, ginger and dried shrimp. Bring to a simmer, then turn the heat to medium and cook for 20-25 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside for later. Discard the ginger pieces, spring onions and dried shrimp. Combine the cornstarch, white pepper, turmeric, sea salt and 3 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Pour into the soup and mix well. Bring the soup to a gentle simmer and then drizzle the egg into the soup. Allow to set for a couple of seconds before breaking up with a spoon. Turn the heat off. Drizzle over the sesame oil and sprinkle with the extra spring onion. Serve warm.
CHINESE EGG DROP SOUP RECIPE - FOOD.COM
As a kid, I looked forward to one of my mom's signature dinners: fried chicken wings and egg drop soup. I have no idea how she came up with this combination, but as a mother of two myself, I want to create the same memories for my own kids. The egg drop soup I've had in restaurants over the years always seemed to pale in comparison to my mom's and I recently figured out why. My mom added a tiny bit of sugar to the soup to balance the usually salty/peppery taste of this soup. No wonder why I loved this as a kid. I served this a few days ago and my son asked for seconds (something he never does)... so 'thanks, mom!' Enjoy this simple, yet tasty soup!
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 6 cup, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
- Simmer for 7 minutes.
- Add scallions and let simmer for 4 minutes to soften.
- While stirring soup in one, constant direction with one hand (very important to get long threads) slowly pour beaten egg into broth with your free hand.
- Stir in the same direction for 1 minute.
- Make a slurry by combining the cornstarch and water.
- Add slurry to soup and stir and let soup thicken.
- About 2 minutes. Enjoy!
Nutrition Facts : Calories 128.8, FatContent 4.6, SaturatedFatContent 1.4, CholesterolContent 105.8, SodiumContent 1183.1, CarbohydrateContent 7.9, FiberContent 0.5, SugarContent 2.6, ProteinContent 10.8
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Calories 76 calories per serving
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