Egg drop soup

Étapes7

1. 1

   Étape 1. Blanch the chicken

   7m 30s

   Add the chicken, 1 thumb ginger and 2 tbsp Shaoxing wine, plus the other blanching ingredients, to a pot. Simmer for 5-10 minutes. Discard the liquid and rinse the scum off the chicken.

   pieds de pouletpoulet entiergingembre1 pc de 4 pceau
2. 2

   Étape 2. Soak the mushrooms

   22m 30s

   Combine the dried mushrooms and dried scallops with water and let them soak for 15–30 minutes.

   champignoneau
3. 3

   Étape 3. Simmer the chicken stock

   1 h 30 min

   Return the chicken to a clean pot. Add 3 small pcs of smashed ginger, the green onion and the radish. Pour in the mushroom stock, 1-2 tbsp Shaoxing wine and enough water to cover. Bring to a boil, lower to a gentle simmer and cook for about 1-2 hours. Strain the stock once done.

   poulet entiergingembre3 pc de 4 pcchampignonDried scallopsoignon verteau
4. 4

   Étape 4. Season the stock

   Transfer the chicken stock to a clean pot and season it with fish sauce, white pepper, sugar, sesame oil, light soy sauce and salt.

   bouillon de pouletsauce de poissonpoivre blancsucrehuile de sésamesauce sojasel
5. 5

   Étape 5. Thicken the soup

   Thicken the soup with the potato starch slurry, starting with 1/2 cup starch dissolved in just enough water and adding more if needed.

   Add more slurry only if needed.

   fécule de pomme de terre
6. 6

   Étape 6. Add the eggs

   Slowly add the beaten eggs, flicking them forward into the soup to create thin sheet-like ribbons.

   œuf
7. 7

   Étape 7. Serve with spring onions

   Serve hot with sliced spring onions.

   oignon vert