Egg Drop Soup

Method

1. 01
   Step 1Blanch the chicken10 min

   Add the chicken and all ingredients under 'Blanching Liquid' to a pot. Simmer for 5-10 minutes. Discard liquid and rinse scum off chicken.

   Chicken feetWhole chickenGingerShaoxing wineWater
2. 02
   Step 2Soak mushroom stock ingredients22m 30s

   For the mushroom stock, combine all ingredients under 'Mushroom Stock' and let them soak for 15–30 minutes.

   Note

   This can soak while the chicken blanches

   MushroomScallopsWater
3. 03
   Step 3Simmer chicken stock1h 30m

   Return the chicken to a clean pot, add the ginger, green onions, and radish. Pour in reserved mushroom stock, Shaoxing wine, and top up with enough water to cover everything. Bring to a boil, lower to a gentle simmer and cook for ~1-2hrs. Strain the stock once done.

   Note

   Low and slow extracts maximum flavor from the bones and feet

   Whole chickenChicken feetGingerScallionRadishMushroomShaoxing wineWater
4. 04
   Step 4Season the soup

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

   Fish sauceWhite pepperSugarSesame oilSoy sauceSalt
5. 05
   Step 5Thicken with starch slurry

   Thicken with your potato starch slurry (start w/ 1/2 cup starch dissolved in just enough water then add more if needed).

   Note

   Add slurry gradually to control thickness; you can always add more

   Potato starchWater
6. 06
   Step 6Add egg ribbons

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

   Note

   Pour in a thin stream while stirring gently for delicate ribbons

   Egg
7. 07
   Step 7Serve and garnish

   Serve hot with sliced spring onions and enjoy!

   Scallion