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Sunday, May 10, 2009

Egg Drop Soup

Global Cuisine > Chinese > Egg Drop Soup
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Preparation time : 8 minutes
Cooking time : 4 minutes

Serve 4

Ingredients :

3 oz canned bamboo shoots
2 small cultivated mushrooms
1 1/2 oz cooked peas
2 sliced skinned small tomatoes
3 oz roast chicken (white meat only)
2 eggs
1 1/2 pints ( U.S. 33/4) chicken stock or 1 chicken bouillon cube and water
Pinch salt
Pinch sugar
Pinch Ve-Tsin
Few drops sesame oil
Few drops ginger sherry

Method :

1. Cut the bamboo shoots into strips and the mushrooms into very thin slices. Add the peas, tomatoes and thinly sliced chicken. Beat the eggs and leave aside.

2. Bring the chicken stock to the boil. Add the prepared ingredients except the eggs and cook for 1-2 minutes.

3. Add the salt, sugar, Ve-Tsin, sesame oil and ginger sherry and cook for 1/2 minute.

4. Trickle the beaten eggs into the soup, stirring as you do so. Cook for 1/2 minute, then ready for serve.

Global Cuisine > Chinese > Egg Drop Soup
51 of 177 < prev next >


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