On Line Cookbook
Egg Drop Soup - AKA Egg Flower
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
Chicken Broth with Egg Chinese

Source:
William Bohannon

Serves/Makes:4

Ingredients
  • 4 cups (950 ml) chicken broth
  • 1 chicken boullion cube
  • 3 raw chicken wings
  • 1 tbsp (15 ml) corn starch mixed with a little water
  • 4 green onions, chopped
  • 2 tsp (10 ml) soy sauce
  • 1 large egg or 2 large egg yolks, slightly beaten
Preparation
  • Place broth, boullion cube and chicken wings into soup pot.
  • Cover and simmer 30 minutes till chicken is done and tender. Remove chicken. (Use chicken meat for salads.)
  • Skim broth.
  • Add soy sauce and corn starch mixture.
  • Taste for salt. Add more water if necessary.
  • Bring to a boil until thickened slightly.
  • Turn off heat.
  • Swirl broth until it it keeps swirling by itself.
  • Drizzle in egg while it is swirling. DO NOT STIR.
  • Toss in green onions.
  • Cover and keep warm.
  • Serve.
Comments
I saw a Chinese lady make this in an expensive chinese restaurant. She was famous for her delicious soups.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.