Egg Drop Soup With Chicken Food

CHICKEN EGG DROP SOUP

Steps:

• In a small saucepan, combine the broth, ginger and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove and discard ginger and garlic., Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

EGG DROP SOUP WITH CHICKEN AND NOODLES

Steps:

• Bring the broth, 1-1/2 cups water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.
• Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.
• Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.
• Stir the soup so it is moving in a circular direction. Pour in the beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately.

EGG DROP SOUP WITH CHICKEN

Steps:

• In saucepan, bring chicken stock and soy sauce to a boil. Add chicken, peas and green onion; bring to a boil again.
• Remove from heat; drizzle in egg in slow steady stream. Let sit for 1 minute for egg to set.
• Stir gently before ladling into bowls.

EGG DROP CHICKEN NOODLE SOUP

Steps:

• Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.
• Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it's still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.
• Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.

CHINESE EGG DROP SOUP

Steps:

• In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
• Simmer for 7 minutes.
• Add scallions and let simmer for 4 minutes to soften.
• While stirring soup in one, constant direction with one hand (very important to get long threads) slowly pour beaten egg into broth with your free hand.
• Stir in the same direction for 1 minute.
• Make a slurry by combining the cornstarch and water.
• Add slurry to soup and stir and let soup thicken.
• About 2 minutes. Enjoy!

EGG DROP SOUP

Steps:

• Bring the 4 cups of chicken stock, grated ginger, sesame oil& soy sauce to a boil.
• In a small cup, make a slurry by combining the cornstarch& 2 tablespoons of chicken stock.
• Stir until dissolved.
• Slowly pour the cornstarch slurry into the stock& stir until thickened.
• Reduce heat to a simmer.
• Pour in the eggs slowly while continuously stirring the soup in the same direction with either a fork or a single chopstick.
• The egg will spread& feather.
• Turn off the heat& add the scallions.
• Lightly season to taste with salt& white pepper& serve immediately.
• I like to garnish the soup with wide, crisp Chinese noodles.

EGG DROP SOUP

Steps:

• Bring chicken broth to a boil in soup pot.
• Add 1/2 teaspoon salt & mix.
• Combine water and cornstarch; stir into boiling broth.
• Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
• Garnish with scallion.

POT STICKER CHICKEN EGG DROP SOUP

Steps:

• Mince half an onion and saute in 2- T wok oil.
• Add the chicken broth; season with garlic and pepper.
• Bring to a boil.
• Add frozen potstickers and cook according to directions (about 8 minutes).
• Mix cold water and cornstarch and add to broth.
• Whip two eggs with some water (about 2 T.) Take the kettle off the heat, and pour egg mixture in a small stream, while stirring.
• Add 1 teaspoon of sesame oil to the pot for flavor.
• Garnish with scallions and minced ginger, if desired.

RESTAURANT STYLE EGG DROP SOUP

Steps:

• Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
• In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

CHICKEN CORN EGG DROP SOUP

Steps:

• In a saucepan, combine the chicken, cream style corn, and chicken broth. Bring to boil over medium-high heat.
• In a small bowl or cup, mix together the cornstarch and water. Pour this into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
• Gradually add the beaten egg while stirring the soup.
• Remove from heat and serve.