Egg Drop Soup Recipe
Not only a gourmet, but anyone can judge how appetizing and flavorful Egg Drop Soup is. Dish is an amazing Appetizer to set the Chinese table. I have a weakness for egg, thus I prepare this recipe often. To make dish you need only 80 minutes. In my view, if one calls oneself a good cook, one must have a personal recipe of Egg Drop Soup, just like I do.
Ingredients
| Chicken joints- 2 no-€™s | ||
| Pork belly | 8 Ounce (For chicken stock) | |
| Onion | 1 Large (For chicken stock) | |
| Bay leaf | 1 Large (For chicken stock) | |
| Peppercorns- 6 no-€™s | ||
| Water | 2 1/2 Pint (For chicken stock) | |
| Other ingredients | ||
| Spring onions- 6 no-€™s, finely chopped | ||
| Coriander leaves | 2 Tablespoon, finely chopped (For chicken stock) | |
| Soy sauce | 4 Tablespoon (For chicken stock) | |
| Salt | 1 To taste (For chicken stock) | |
| Ground black pepper | 1 To taste (For chicken stock) | |
| Corn flour | 2 Teaspoon (For chicken stock) | |
| Cold water | 1 Tablespoon (For chicken stock) | |
| Eggs- 2 no-€™s, beaten lightly with a fork | ||
Directions
MAKING
1. In a medium sized wok, combine all the ingredients and mix well. Bring to a boil.
2. Discard scum which rises to surface while boiling.
3. Once boiled, reduce flame and cover and cook for 60 minutes.
4. Once cooked, strain mixture through a soup strainer which is lined with muslin cloth.
5. Shred the boiled chicken joints and add to prepared stock. Keep aside.
6. In a small bowl, combine corn flour with water and mix well. Keep aside.
7. In a clean wok, re heat stock. Add soy sauce, salt and pepper. Mix well.
8. Add corn flour mixture and bring to boil.
9. Reduce flame and simmer till it starts to thicken.
10. Add spring onions, coriander and bring to boil.
11. Once boiled, remove off flame and add eggs in a thin stream. It will start to set like strips in the soup.
SERVING
12. Transfer on to soup bowls and serve immediately.
1. In a medium sized wok, combine all the ingredients and mix well. Bring to a boil.
2. Discard scum which rises to surface while boiling.
3. Once boiled, reduce flame and cover and cook for 60 minutes.
4. Once cooked, strain mixture through a soup strainer which is lined with muslin cloth.
5. Shred the boiled chicken joints and add to prepared stock. Keep aside.
6. In a small bowl, combine corn flour with water and mix well. Keep aside.
7. In a clean wok, re heat stock. Add soy sauce, salt and pepper. Mix well.
8. Add corn flour mixture and bring to boil.
9. Reduce flame and simmer till it starts to thicken.
10. Add spring onions, coriander and bring to boil.
11. Once boiled, remove off flame and add eggs in a thin stream. It will start to set like strips in the soup.
SERVING
12. Transfer on to soup bowls and serve immediately.
Chef
