chicken egg drop soup
This is a recipe that I had cut out of a magazine (I don't know which one). I finally got around to making it last week and it was delicious. It's a little fancier than what you get at the Chinese take-out place. Naturally, I made a few minor changes. Also, I used black pepper because that is all I had.
prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 cups low sodium chicken broth
- 1 - 1 inch piece of ginger, thinly sliced
- 4 - scallions, roughly chopped
- 2 tablespoons mirin or dry sherry
- 1/2 pound boneless chicken breast
- 1 teaspoon sesame oil
- 3 1/2 tablespoons cornstarch
- - kosher salt &white pepper
- 2 large eggs, well beaten
- 1 cup baby spinach
How To Make chicken egg drop soup
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Step 1Pour chicken broth into a large saucepan. Add ginger and scallions and bring to a boil. Cover the pot and reduce the heat. Simmer for 20 minutes. Strain the broth into a large bowl and discard the scallions and ginger. Return the broth to the pot and stir in the wine.
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Step 2While the soup is simmering, cut the chicken into 1/4" cubes. Toss the chicken with 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/2 teaspoon white pepper and sesame oil.
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Step 3In a small bowl, dissolve the remaining 3 tablespoons of cornstarch in 1/4 cup water. While the broth is simmering, add the cornstarch mixture and cook about 4 minutes, stirring, until the soup is somewhat thickened. Add the chicken and simmer an additional 2-3 minutes. Drizzle the eggs into the simmering soup a little at a time, stirring as you pour. There should be thin sheets of cooked egg. Stir in baby spinach and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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