Monday, April 2, 2012
Recipe: Chinese Chicken Egg Drop Soup
Yesterday I had a bit of a longer break than normal from work, so i figured i would have time to cook something for my lunch. This recipe is FAB, definitely takes less than 30 minutes to create, infact i would hazard that it can take even less than 20. If any of you have had chinese takeaways or been to a chinese restaurant before, you may be familiar with the "chicken and sweetcorn soup" they serve, the recipe of which is usually identical in each restaurant. That dish is a variation (the thicker version we all know of is apparently an "American-Chinese" invention) of the traditional "Egg Drop" or "Egg flower" soup. By adding the egg in a slow stream whilst the soup is boiling, it creates delicate thin strands of cooked egg within the soup that creates a fabulous texture. I have also made this exact same recipe with some cooked egg noodles added in at the end and that worked pretty well too.
Chicken Egg Drop Soup (serves 2) £1.84 with prawn crackers on the side.
2 tbsp rapeseed oil
2 finely chopped spring onions
1 small cooked chicken breast, diced finely
1 150g tin sweet corn
900ml chicken stock
20ml dark soy sauce
1 large egg, beaten
Salt and pepper to taste
1. Sautee the spring onion in the rapeseed oil for 2 minutes, stirring often. Add all the other ingredients except egg, and boil for 5 minutes.
2. Whilst the soup is boiling rapidly, pour the beaten egg in a steady stream whilst stirring constantly, to create thin strands of cooked beaten egg within the soup. Do this four about 2 minutes or until all the egg is cooked.
3. Season to taste and serve!