Egg Drop Soup & Chips
And ... the chips??? Not only, are they great with the soup, but as a snack ... just by themselves. I especially enjoy them with a glass of my favorite wine!!
2 can(s)chicken broth (14.5 oz)
4drops yellow food coloring
1/4 tspchicken granules
1 1/2 Tbspcorn starch
1 Tbspgreen onion tops, thinly sliced
WON TON CHIPS
1 pkgwon ton wrappers (12 oz), not egg roll wrappers (frieda's brand)
·vegetable oil (3-4 inches deep)
How to Make Egg Drop Soup & Chips
- When they JUST BEGIN to turn LIGHT brown, remove them from the oil, (if using a frying basket, let drain over pot while shaking to remove as much oil as possible) and place into container that has been lined with paper towels. They only take a few seconds to cook!!! They will continue to darken after being removed from the oil.
- After each batch has been fried, allow the oil to reheat before frying another batch.
Once the 1st stack has been fried, repeat Steps 3-8 for the 2nd stack. (I use separate air tight storage containers for each stack.) Allow chips to cool thoroughly before covering. They will keep for a couple of days .... but are best when eaten the 1st day!!!!! Ummmm, soooo crunchy!!!!!
- To a medium size saucepan, add chicken broth, 3-4 drops of yellow food coloring and chicken granules. (For many years, I have been using a dropper that originally contained a nose allergy medicine that I sterilized really well. It holds a whole bottle of yellow food coloring, measures out just the right amount and keeps my hands stain free!!
Also, I really like using my glass saucepan!)
- DO NOT STIR!! Immediately add green onions, then, WITHOUT STIRRING, slowly drizzle the beaten egg onto the broth. Let set for a couple of minutes before stirring.
NOTE: If the broth is moving, or is being stirred during the addition of the beaten egg, the soup will be cloudy, and there will be no egg pieces.
Chicken Broth - We prefer Butterball (Reduced Sodium). If you cannot find this, try a few GOOD brands to find the one with the richest flavor.
WON TON WRAPS - I use the Frieda's brand. The LaSoya brand does not taste as good, nor do they fry as well. I actually prefer the taste of the Wing Hing brand, but they tend to either have too much corn starch on them, which has to be scraped off, or not enough, which makes them really hard to separate. And, our local warehouse distributors are no longer carrying them. Be sure to buy the freshest date possible, because as they get old, they do not separate well, nor will they puff up as they fry!!!
GREEN ONIONS - I slice up the whole bunch of onion tops, and place the excess in a plastic container and freeze for later use. They keep really well!!