Egg drop chicken soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 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)
Instructions
  1. Crush ginger, garlic and shallots in a passel and mortar.
  2. In a medium size sauce pan add all the ingredients till no.10.
  3. Boil the chicken in the whole spices and water till the chicken is tender.
  4. Strain the soup and tear the chicken in to small pieces.
  5. Add back the chicken into the soup, bring it again to boil.
  6. To the corn flour add few tea spoons of water and mix it well without making any lumps.
  7. Pour the corn flour into the soup and stir and cook till the soup starts to thicken slightly.
  8. Lower the heat to low.
  9. Slightly beat the egg whites.
  10. Make a whirlpool in the soup with a ladle, add the egg whites slowly into the soup.
  11. Gently stir the soup one more time and switch off the fire.
  12. 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/