egg drop soup

Preparation time 10 minutes Cooking time 10 minutes 1.2 litres(2 pints)chicken stoc 22 tablespoons cornflour mixed to a paste with 3 tablespoons cold wate  2 tablespoons dark soy sauc  1 tablespoon white wine vinegar 6 spring onions, thinly sliced 3eggs,beaten chilli oil, for drizzlin  sliced spring onions, to garnish Place the stock in a saucepan and bring to the boil.

Stir the cornflour and water mixture into the stock. Add the soy sauce, vinegar and spring onions.

Return to the boil, then reduce the heat and simmer, stirring occasionally, for about 3 minutes until the stock has thickened slightly.

Pour the beaten eggs gradually into the soup while stirring vigorously until just set in strands.

Remove the pan from the heat, ladle the soup into warmed bowls, drizzle with chilli oil and serve.

For prawn Chinese chive soup, bring 1.2 litres (2 pints) fish stock to the boil in a saucepan. Mix 2 tablespoons cornflour to a paste with 3 tablespoons cold water, then stir into the stock. Stir in light soy sauce, a handful of finely chopped Chinese chives, 400 raw peeled tiger prawns and 2 thinly sliced spring onions. Return to the boil, then simmer, stirring occasionally, for about 5 minutes until the mixture has thickened slightly and the prawns have turned pink and are firm. Gradually pour in 2 beaten eggs while stirring vigorously until just set in strands. Remove the pan from the heat, ladle the soup into warmed bowls and serve immediately.

qingquang

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