Chicken egg drop soup

Chicken egg drop soup


Adding eggs at the end of this classic Chinese soup creates a swirled ribbon effect.

The ingredient of Chicken egg drop soup

  1. 2 litres Massel chicken style liquid stock
  2. 1/2 cup shao hsing wine (Chinese rice wine) (see tip)
  3. 2 tablespoons oyster sauce
  4. 3cm piece fresh ginger, peeled, halved
  5. 2 garlic cloves, peeled, halved
  6. 1 teaspoon sesame oil
  7. 350g packet fresh Singapore noodles
  8. 4 eggs, lightly beaten
  9. 3 cups thinly sliced skinless cooked chicken (see note)
  10. 4 green onions, thinly sliced

The instruction how to make Chicken egg drop soup

  1. Combine stock, wine, oyster sauce, ginger, garlic, oil and 3 cups cold water in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 minutes. Discard ginger and garlic.
  2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Separate noodles with a fork. Drain.
  3. Slowly add egg to soup in a thin steady stream, stirring constantly with a fork. Once egg forms ribbons, remove soup from heat.
  4. Divide noodles, chicken and onion between bowls. Ladle over hot soup. Serve.

Nutritions of Chicken egg drop soup

fatContent: 253.34 calories
saturatedFatContent: 8.6 grams fat
carbohydrateContent: 2.3 grams saturated fat
sugarContent: 17.5 grams carbohydrates
cholesterolContent: 23.1 grams protein
sodiumContent: 145 milligrams cholesterol

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