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.