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1 tbsp vegetable oil
2 chicken thigh fillets
6 cups chicken stock
2 spring onions (scallions), bruised, plus extra finely sliced spring onion to serve
4cm (1.57 inches) piece ginger, sliced
1 tbsp dried shrimp
2 tbsp cornflour (cornstarch)
¼ tsp ground white pepper
tiny pinch of turmeric
1 tsp sea salt
4 eggs, beaten
1 tsp sesame oil
Heat the vegetable oil in a stock pot over high heat. Add the chicken fillets and cook 3-4 minutes each side or until golden. Add the chicken broth, spring onion, ginger and dried shrimp. Bring to a simmer, then turn the heat to medium and cook for 20-25 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside for later. Discard the ginger pieces, spring onions and dried shrimp.
Combine the cornstarch, white pepper, turmeric, sea salt and 3 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Pour into the soup and mix well.
Bring the soup to a gentle simmer and then drizzle the egg into the soup. Allow to set for a couple of seconds before breaking up with a spoon. Turn the heat off.
Drizzle over the sesame oil and sprinkle with the extra spring onion.
Serve warm.
Beautiful. I’m
Great flavour I’m sure
Amazing and enjoyable
Amazing recipes and enjoyable videos!
Sooooo Delicious!!
I have never found egg drop soup to look very appealing, and have never ordered it in restaurants. The other day, I came upon your recipe video, and you made me drool! I made it for supper tonight and it did not disappoint! So packed with mouth watering flavor and do delicious. I will definitely be making this soup again and again!