Chinese recipes
Chicken and egg soup
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60 min
Serves 4
Chinese
Ingredients
- 1 chicken carcass 1 chicken carcass
- Water to cook the chicken carcass Water to cook the chicken carcass
- 3-4 green onions, sliced lengthwise 3-4 green onions, sliced lengthwise
- 5-6 ginger slices 5-6 ginger slices
- 3–4 tbsp soy sauce 44–59 ml soy sauce
- 1 tsp corn starch dissolved in 1/3 cup water 4.9 ml corn starch dissolved in 1/3 cup water
- 3 eggs 3 eggs
- green onions, finely chopped, for garnishing green onions, finely chopped, for garnishing
Method
Add the chicken carcass in a pot and cover with water. Add the green onions, ginger and soy sauce and bring to a boil over high heat. Reduce heat, cover partially and simmer for 45-60 minutes.
Remove the chicken carcass, green onions and ginger. Pour the corn starch and stir until the broth thickens. Lightly beat the 3 eggs and slowly pour them into the chicken broth while stiring with a chopstick.
Garnish with finely chopped green onions and serve hot.
Remove the chicken carcass, green onions and ginger. Pour the corn starch and stir until the broth thickens. Lightly beat the 3 eggs and slowly pour them into the chicken broth while stiring with a chopstick.
Garnish with finely chopped green onions and serve hot.
Cook's notes
Instead of a chicken carcass, you can use various chicken pieces with bones.
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