All Asian cultures have variations of egg drop soup. This Chinese version is perhaps the simplest. It is a quick and delicious appetizer for any Chinese dinner.
INGREDIENTS
2 cups of chicken broth or chicken stock
2 eggs (well beaten)
1 tablespoon of corn starch
1 tablespoon of water
1/2 a tablespoon of rice vinegar
1/2 a tablespoon of soy sauce
2 green onions (scallions)
Salt
Pepper
DIRECTIONS
Heat chicken stock or broth and bring to a simmer. Meanwhile, make a cornstarch mixture by mixing corn starch and water. Season with salt and pepper. Add the soy sauce and rice vinegar. Stir. Add the corn starch mixture and stir again. Slowly pour in the beaten eggs and stir in a circular pattern as shown in the video. Top with green onions.
SERVES 4
DTube videos are shortened versions of my YouTube videos.
YouTube channel
https://YouTube.com/c/TheXSrianCookingShow
ORIGINAL VIDEO
