Egg Drop Soup
|Canned bamboo shoots||3 Ounce|
|Cultivated mushrooms||2 Small|
|Cooked peas||1 1⁄2 Ounce|
|Skinless small tomatoes slices||2|
|Roast chicken||3 Ounce (White Meat Only)|
|Chicken stock/1 chicken bouillon cube and water||1 1⁄2 Pint (3 3/4 Cup)|
|Sesame oil||2 Drop|
|Ginger sherry||2 Drop|
Cut the bamboo shoots into strips and the mushrooms into very thin slices.
Add the peas, tomatoes and thinly sliced chicken.
Beat the eggs and leave aside.
Bring the chicken stock to the boil.
Add the prepared ingredients except the eggs and cook for 1-2 minutes.
Add the salt, sugar, Ve-Tsin, sesame oil and ginger sherry and cook for 1/2 minute.
Trickle the beaten eggs into the soup, stirring as you do so.
Cook for 1/4 minute.