Tuesday 1 April 2014

Egg Drop Soup



Egg Drop Soup

Ingredients


  • 500 ml of stock water
  • 1 1/2 liters of water
  • 250 g Rice noodles
  • 4 Eggs
  • 3 Chicken breasts
  • 3 tblsp light soy sauce
  • 3 tcloves  crushed garlic
  • 1/4 cup Corriander leaves
  • 1 cup Spring onions
  • 2 tsp freshly grated ginger

Method.

  • Add the stock water and the water to a pot.
  • Add ginger , soy sauce, garlic and chinese cooking wine in to the pot.
  • In to that add the chicken breasts.
  • Bring it to boil and cook it on simmering  about 15 min.
  • Soak the rice vermecilli in cold or hot water.
  • Divide them in bowls when ready.
  • Take the cooked chicken out and shred it using a fork.
  • Beat the eggs and pour in to the soup while mixing.
  • Add the chicken.
  • Pour on to the noodles.

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