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.