Chinese Egg Drop Soup - cooking recipe
Ingredients
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6 cups chicken broth (low sodium, preferred)
2 tablespoons rice wine
1/4 teaspoon ground ginger
1/8 teaspoon white pepper
1 teaspoon granulated sugar
2 tablespoons cornstarch
1/3 cup water
4 -6 scallions, chopped (use both white ends and green tips)
2 eggs, beaten
Preparation
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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!
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