[CnD] Chinese- egg drop soup
teresamullen07 at gmail.com
Sat Jan 28 06:16:07 EST 2017
Never mind my question was answered from this email! LOL
Teresa Sanchez sent from my iPhone
> On Jan 27, 2017, at 10:30 AM, Sugar via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> Chinese- egg drop soup
> With its steaming chicken broth and wispy egg strands, this soup is a
> perennial favorite that you will reliably find on the menu at almost every
> Chinese restaurant. And it's also adaptable: You can easily turn egg drop
> soup into a hearty meal by adding leftover cooked chicken, pork, or tomatoes
> and other vegetables.
> serves 4 as an appetizer
> 6 dried shiitake mushrooms
> 6 cups Chicken Stock or Vegetable Stock
> 1 teaspoon Chinese rice wine or dry sherry
> 1/2 teaspoon grated fresh ginger 1 teaspoon sugar
> 1/2 teaspoon salt
> 1/4 teaspoon ground white pepper
> 1 tablespoon cornstarch, dissolved in 3 tablespoons water
> 1 large egg
> 1 scallion, green part only, thinly sliced
> 1. Soak the shiitake mushrooms in warm water for 15 to 20 minutes. Drain
> and squeeze out the excess water, discard the stems, and thinly slice the
> mushroom caps.
> 2. Combine the mushrooms, chicken stock, rice wine, and ginger in a medium
> pot and bring to a boil. Reduce the heat to a simmer and stir in the sugar,
> salt, and white pepper.
> 3. Add the cornstarch mixture to the simmering soup and stir until the soup
> has slightly thickened-enough to coat the back of a spoon.
> 4. In a small bowl, whisk the egg lightly with a fork. Slowly pour the egg
> into the soup in a steady stream while continuously stirring with a long
> spoon or chopstick. The egg should cook immediately and look like long
> yellowish-white strands. Turn off the heat after you see the white strands
> to prevent the egg from overcooking. Ladle the soup into individual bowls,
> sprinkle the scallions on top, and serve.
> The Chinese Takeout Cookbook
> "May you by your good life show your works
> in the gentleness of wisdom. James 3:13"
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