Chi Tan T’ang (Egg Drop Soup)
Serves 6
8 chicken bouillon cubes
6 cups hot water
2 Tbsp cornstarch
2 Tbsp soy sauce
3 Tbsp white vinegar
1 egg plus 3 egg whites, beaten
1 green onion, minced
In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water and stir into bouillon. Add soy sauce and vinegar. Bring to a boil and simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring soup.
Sprinkle with green onions. Serve immediately.
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