Recipes
HOMEMADE EGG DROP SOUP
Ingredients
4 ¾ cups chicken stock
1½ tbsp cornstarch
1 egg
1 egg white
1 tsp freshly grated ginger
2 – 3 cloves garlic minced
1 tbsp minced onion
1 tsp oyster sauce
1 tsp soy sauce
¾ cup whole kernel corn
¼ tsp black pepper
Salt to taste
3 – 4 patchoi leaves, chopped (green part only)
Directions
- In a pot, add 4 cups chicken stock, ginger, garlic and onion. Bring to a boil.
- Meanwhile mix together the remaining ¾ cup chicken stock with the cornstarch until dissolved. Lightly beat the egg and egg white in a separate bowl. Set aside.
- When the mixture is boiling, add the cornstarch mixture and mix well. The mixture will thicken a little. Let come to a boil again.
- Add the pakchoi , corn, soy sauce, oyster sauce and a pinch of salt. Let cook for a few minutes.
- Swirl the mixture and slowly add the eggs, stirring while adding. Taste and adjust seasoning if necessary. Serve hot.
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