This was inspired by this Egg drop soup i had in this Halal Chinese restaurant in California called MAS. after returning home i had 2 find a way 2 make it.
1 whole chicken
1 large onion
2 table spoons ground ginger
1 can of cream corn
3 table spoons soy sauce
1 chicken cube
3 scallions chopped
2 eggs beaten
4 cups of water
salt and pepper to taste
How 2:
Broth/ chicken prep
Bring the 4 cups of water to a boil add the onion and 1 of the tablespoons of ginger add the chicken. cook for about 1/2 hour or until chicken is super tender don't forget to remove any scum that forms on the top.
once finished strain the broth to remove any unwanted bones or onion pieces.
set chicken aside once cool 2 Handel remove the meat off the bones and dice into chunks.
Soup
Bring the broth up 2 a boil add the chicken cube to add more flavor,ginger,soy sauce and chunks of chicken, and cream corn. allow to simmer a bit to mellow the flavors together.
Adding the Egg:
beat the egg well.
slowly pour egg into soup while at the same time with a chip stick swirl the egg mixture into soup this prevents chucking and forms beautiful ribbons. if you don't like the texture of it you may fry the egg and then chop. to ensure the egg is cooked allow to simmer for about 15 Min's.
serve hot garnished with scallions or some fried wontons and some Chile sauce.
