Chicken Soup Chinese Style
|Chicken stock||5 Cup (80 tbs)|
|Mushrooms||6 Small, finley sliced|
|Shredded chicken||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Soy sauce||2 Teaspoon|
Finely slice white part of onions; reserve green parts for garnish.
Heat stock until boiling.
Add mushrooms and onions; cook 2 to 3 minutes.
Beat eggs with a little salt and pepper until frothy.
Stir soup well.
Pour eggs steadily into soup, stirring constantly, so that it remains in shreds.
Let cook a minute or two to set egg.
Add soy sauce to taste.