| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | 4 | Servings | |
INGREDIENTS
| 1 | qt | Chicken broth |
| 1 | sl | Fresh ginger (up to 2) |
| 1 | tb | Plus |
| 2 | ts | Dark soy sauce or to taste |
| 1 | tb | Cornstarch |
| 3 | tb | Cold water |
| 2 | Scallions, both white and green parts, finely chopped | |
| 3 | tb | Finely chopped cilantro leaves |
| 2 | Eggs, beaten |
INSTRUCTIONS
Bring broth and ginger to a simmer. Simmer 20 minutes and then remove the ginger. Add soy sauce and salt to taste. Combine the cornstarch and water and work them into a smooth paste. Whisk the paste into the hot broth. Simmer the broth for 1 minute, until it thickens slightly. Add the scallions and cilantro. Use a small pitcher to pour the eggs in a steady stream over the simmering broth. Swirl the broth so it's moving in a circle as you're pouring in the beaten egg. Don't stir the broth for about 45 seconds so the eggs have a chance to set. Once the eggs have set, lightly break up the threads with a fork. Serve in hot bowls. Recipe is from _Splendid Soups_ by James Peterson. Posted to EAT-L Digest 01 Sep 96 From: Felicia Pickering <MNHAN063@SIVM.SI.EDU> Date: Mon, 2 Sep 1996 22:28:16 EDT
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