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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Chinese Egg Drop Chicken Soup

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It’s not just during winter or cooler weather when I crave soup – there’s something about the comforting warmth that gets me every time! This super-simple version of the Chinese restaurant classic is ideal for a lunchtime fix, as a starter or as a side dish to the main event. Its aromatic broth and shredded chicken is food for the soul!

WATCH THIS RECIPE

CHINESE EGG DROP CHICKEN SOUP

PREP TIME

5 minutes

COOK TIME

40 minutes

SERVES

4

Ingredients

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

Steps

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.

Icon 5

Serve warm.

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