| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese, Soups |
6 |
Servings |
INGREDIENTS
| 1 |
|
Big can Swanson's chicken broth (48 oz?) |
| 2 |
tb |
Of each of the following finely minced. |
|
|
Mushroom |
|
|
Shallot |
|
|
Green onion, sliced with both the white and green |
|
|
Ham |
|
|
Water chestnut |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
White pepper |
| 3 |
tb |
Corn starch |
| 1/2 |
c |
Cold water |
| 1 |
|
Egg |
| 1 |
|
Or 2 teaspoons cold water |
INSTRUCTIONS
THE REST OF THE STUFF
THE EGG DROP PART OF IT
Mince all the stuff that needs to be. If you have something else that is
on hand and sounds good, use it. But get all minced and ready to throw in
the pot when the soup is ready.
Get the chicken stock into a pot, add the soy sauce and white pepper and
start to bring to a boil. While waiting for the pot to boil, mix the corn
starch into the 1/2 cup water. Beat the egg until smooth with maybe a
teaspoon or two of cold water to thin it a bit.
When the pot comes to a boil, slowly stir in the corn starch mixture to
help thicken the broth. You may need more of the mixture if you want it
thick. By the time you have stirred that in, it is time to grab the beaten
egg mixture and "SLOWLY" drizzle it into the pot. While doing the slow
drizzle, you should be stirring constantly in one direction to properly do
the "Egg Drop" thing. Immediatly after completion of the egg drop, turn
off the heat and dump in all the finely minced ingredients. . Let sit for
a few moments while you bask in the wonder of your creation (let the egg
cook) and serve.
Posted to MM-Recipes Digest V4 #247 by Mike Reeves <kc6dmq@ix.netcom.com>
on Sep 16, 1997
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