chicken egg drop soup
(1 rating)
This is a recipe that I had cut out of a magazine (I don't know which one). I finally got around to making it last week and it was delicious. It's a little fancier than what you get at the Chinese take-out place. Naturally, I made a few minor changes. Also, I used black pepper because that is all I had.
(1 rating)
yield
4 serving(s)
method
Stove Top
Ingredients For chicken egg drop soup
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4 clow sodium chicken broth
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11 inch piece of ginger, thinly sliced
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4scallions, roughly chopped
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2 Tbspmirin or dry sherry
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1/2 lbboneless chicken breast
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1 tspsesame oil
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3 1/2 Tbspcornstarch
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kosher salt &white pepper
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2 lgeggs, well beaten
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1 cbaby spinach
How To Make chicken egg drop soup
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1Pour chicken broth into a large saucepan. Add ginger and scallions and bring to a boil. Cover the pot and reduce the heat. Simmer for 20 minutes. Strain the broth into a large bowl and discard the scallions and ginger. Return the broth to the pot and stir in the wine.
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2While the soup is simmering, cut the chicken into 1/4" cubes. Toss the chicken with 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/2 teaspoon white pepper and sesame oil.
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3In a small bowl, dissolve the remaining 3 tablespoons of cornstarch in 1/4 cup water. While the broth is simmering, add the cornstarch mixture and cook about 4 minutes, stirring, until the soup is somewhat thickened. Add the chicken and simmer an additional 2-3 minutes. Drizzle the eggs into the simmering soup a little at a time, stirring as you pour. There should be thin sheets of cooked egg. Stir in baby spinach and serve.
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