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Chicken Broth with Egg Chinese

William Bohannon


  • 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
  • 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.
I saw a Chinese lady make this in an expensive chinese restaurant. She was famous for her delicious soups.

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