There are various types of Chinese soups, and most of them are popular all over the World. You may find Chinese soups very easily in any restaurant, but all types of Chinese soups may not be available in the restaurant you visit.
So, if you have never tried Chinese egg drop soup at a restaurant, this is your time to taste it by sitting in the comforts of your home. The soup is so named because it’s prepared by dropping beaten eggs in it. Doesn’t that sound interesting? And above that, it is very easy to make and is also quite a fun activity. The soup tastes awesome; its delicate favors are suitable for everybody and you can be sure that your family members will simply love it.
Difficulty Level: Easy
Servings Per Recipe: 4
Estimated Preparation Time Required: 15-20 minutes
Estimated Cooking Time Required: 10-15 minutes
1 large pot
1 slotted spoon
1 sauce pan
1 stirring spoon
4 ounces of chicken, cut into bite sized pieces
2 large eggs
1 tablespoon of sherry
4 cups of homemade low sodium chicken stock
1/4th teaspoon of ground white pepper
2 tablespoons of water
1/3rd teaspoon of garlic powder
1/4th teaspoon of ground ginger
½ cup of shitake mushrooms
3 teaspoons of corn starch
2 scallions, finely sliced
Salt, to taste
Method Of Preparation:
1. Clean the chicken pieces thoroughly under running water to get rid of any unwanted dangers of infections. Next, boil the chicken pieces in some water until they are fork tender. Reserve the chicken stock in the pot and spoon out the chicken pieces with a slotted spoon.
Keep the chicken pieces in a bowl and then set it aside. Next, grab the shiitake mushrooms and chop them up into halves or quarters. The size of the cut may depend on the size of the mushrooms. If they are too small, chop them into halves; while, if they are sufficiently large, just chop them into quarters.
2. Next, chop up the remaining vegetables in same manner as stated above. Once done, rinse the vegetables and keep them aside. Next, transfer the chicken stock to a sauce pan and add the sherry, ground ginger, ground white pepper, garlic powder and a pinch of salt to the chicken stock. Stir all the things with a spoon and then set it aside. Now prepare the egg for the soup. For that, beat the two eggs thoroughly and then add 2 tablespoons of water to that. Whisk the mixture once again until the egg and the water completely mix.
3. Place the saucepan on high heat and then add the chicken pieces and the mushrooms to the soup and let the broth come to boil. In the meantime, you can prepare the corn starch slurry to thicken up the soup. For that, dissolve the cornstarch in just a little bit of water and then stir it thoroughly to prepare the slurry. There should be no lumps of corn starch in the slurry. Once the soup comes to a boil, add the slurry to it and stir it all around to mix.
4. The consistency of the soup will change to a bit thicker. Once done, turn off the stove and then slowly drizzle the egg and water mixture over the soup while stirring the soup constantly. This will create the fine threads of egg in the soup. Once you are ready with the soup, serve it in individual bowls and add a few scallion slices on top to serve.