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| Soups
Recipes - Chinese Chicken Soup |
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Printable Version |
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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 |
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Making: |
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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. |
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2. |
Beat the eggs until
frothy with a little salt pepper. |
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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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Printable Version |
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