Title: Egg-Drop Chicken Soup
Categories: Chinese Egg Poultry Soup
Yield: 4 Servings
| 5 | c | Chicken stock |
| 2 | tb | Soy sauce |
| 2 | | Eggs, well beaten |
| 1 | | Garnish, see below |
Add soy sauce to the chicken stock and bring to a boil. Reduce heat to
medium and pour beaten eggs in a slow, thin stream from a height of at
least 10" above the pot while stirring briskly with the other hand. The egg
noodles are done in 30 sec. Add a garnish and serve immediately. Good
garnishes include parsley, sauteed mushrooms (prepared in advance) and fr
ozen green peas which will de-frost in the heat of the bowl but stay fresh
~ not overcooked.