Chicken Egg Drop Soup Recipe

 

One of my favourite restaurants that I go to serves chicken egg drop soup as a starter.  I’ve been on the lookout for an identical recipe and I think I’ve found it.

 

What You Will Need:

–   2 chicken breasts cut up into cubes

–   4 cups of chicken broth

–   1, 1″ thinly sliced ginger or 1/2 Tbsp of ground ginger

–   2 Tbsp of dry sherry

–   4 chopped scallions

–   1 tsp of sesame oil

–   4 Tbsp of cornstarch

–   3 eggs

–   1/2 cup of diced watercress

–   1/2 tsp of salt

–   1/2 of pepper

–   1/4 cup of water

 

What You Will Need to do:

1.   In a pot, bring the chicken broth, scallions and ginger to a boil and then let simmer for 15 minutes.

2.   Now strain the contents of the pot and just keep the liquid.  Place the liquid back into the pot and stir in the dry sherry.

3.   In a separate bowl, mix the chicken, sesame oil, 1 Tbsp of cornstarch, salt and pepper together.

4.   In a cup, dissolve 3 Tbsp of cornstarch in 1/4 cup water and then stir into the broth mixture.

5.   Next, add the chicken and let simmer until cooked through.  Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg.  Gently stir in the watercress.

 

 

 

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