Name: Egg drop soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 litre (4 cups) water; 1 litre (4 cups) chicken stock; 1 tablespoon light soy sauce; 1 tablespoon chinese cooking wine; 1 clove garlic, crushed; 5 centimetre piece fresh ginger, grated; 400 gram chicken breast fillets; 3 eggs, beaten lightly; 125 gram rice vermicelli, soaked, drained; 1/4 cup loosely packed fresh coriander leaves; 1 green onion, cut diagonally; 2 tablespoon coarsely chopped unsalted roasted peanuts

Ingredients

1 litre (4 cups) water

1 litre (4 cups) chicken stock

1 tablespoon light soy sauce

1 tablespoon chinese cooking wine

1 clove garlic, crushed

5 centimetre piece fresh ginger, grated

400 gram chicken breast fillets

3 eggs, beaten lightly

125 gram rice vermicelli, soaked, drained

1/4 cup loosely packed fresh coriander leaves

1 green onion, cut diagonally

2 tablespoon coarsely chopped unsalted roasted peanuts

Method

1.In a large saucepan, bring the water, stock, sauce, wine, garlic and ginger to the boil; add chicken, return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked. Remove chicken; using two forks, shred meat

2.Gradually whisk egg into the broth in a steady stream. Return chicken to pan.

3.Divide noodles among serving bowls; ladle soup into bowls, then sprinkle with coriander, onion and peanuts

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Ingredients

Method

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