Chinese Chicken Soup
Printable Version
 
 
  Ingredients:

4-5 spring onions
6 small mushrooms, finely sliced
2 pints of strongly-flavoured clear chicken stock
3-4 oz shredded white chicken meat
2 beaten eggs
2 teaspoons soy sauce
   
  Making:
     
  1. Finely slice the white part of the spring onions and reserve the green part for garnish. Heat the chicken stock until boiling. Add the mushrooms and onions, and cook for 2-3 minutes. Add the shredded white chicken meat.
  2. Beat the eggs until frothy with a little salt pepper.
  3. Stir the soup well. Then pour the beaten egg steadily into the soup, stirring constantly, so that it remains in shreds. Allow to cook for minute or two to set egg. Add soy sauce to taste and serve in soup bowls, sprinkled with finely chopped green parts of the spring onions.
 
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