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Chicken Soup Chinese Style

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Ingredients
  Spring onions 5
  Chicken stock 5 Cup (80 tbs)
  Mushrooms 6 Small, finley sliced
  Shredded chicken 2 Cup (32 tbs)
  Eggs 2 , beaten
  Soy sauce 2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Finely slice white part of onions; reserve green parts for garnish.
Heat stock until boiling.
Add mushrooms and onions; cook 2 to 3 minutes.
Add chicken.
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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Chicken

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