Chicken Soup Chinese Style Recipe
Ingredients
| 4 or 5 spring onions | ||
| 5 cups strongly flavored clear Basic Chicken Stock | ||
| Mushrooms | 6 Small, finley sliced | |
| 2 cups shredded white chicken meat | ||
| Eggs | 2 , beaten | |
| Soy sauce | 2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Finely slice white part of onions; reserve green parts for garnish.
Heat stock until boiling.
Add mushrooms and onions; cook 2 to 3 minutes.
Add chicken.
Beat eggs with a little salt and pepper until frothy.
Stir soup well.
Pour eggs steadily into soup, stirring constantly, so that it remains in shreds.
Let cook a minute or two to set egg.
Add soy sauce to taste.
Heat stock until boiling.
Add mushrooms and onions; cook 2 to 3 minutes.
Add chicken.
Beat eggs with a little salt and pepper until frothy.
Stir soup well.
Pour eggs steadily into soup, stirring constantly, so that it remains in shreds.
Let cook a minute or two to set egg.
Add soy sauce to taste.
Chef
