Egg drop chicken soup
Author: Seema Nair
Serves: 4
- 200g chicken pieces
- 4 cups water
- 2 small shallots crushed
- 4 garlic cloves crushed
- 1" ginger crushed
- ½ tsp whole black pepper
- 3 cloves
- 4 cardamom pods
- a small pieces of cinnamon stick
- salt to taste
- 2 / 3 egg whites ( I've used 2)
- 1 table spoon of corn flour ( you can use more if you want a thick soup)
- few twists of black pepper
- few springs of spring onion ( cut into small pieces)
- Crush ginger, garlic and shallots in a passel and mortar.
- In a medium size sauce pan add all the ingredients till no.10.
- Boil the chicken in the whole spices and water till the chicken is tender.
- Strain the soup and tear the chicken in to small pieces.
- Add back the chicken into the soup, bring it again to boil.
- To the corn flour add few tea spoons of water and mix it well without making any lumps.
- Pour the corn flour into the soup and stir and cook till the soup starts to thicken slightly.
- Lower the heat to low.
- Slightly beat the egg whites.
- Make a whirlpool in the soup with a ladle, add the egg whites slowly into the soup.
- Gently stir the soup one more time and switch off the fire.
- Add few twists of pepper and a tea spoon of spring onion and serve it hot.
Recipe by Seemology at https://www.seemology.com/egg-drop-chicken-soup-from-scratch/
3.5.3208