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Full Online Book HomeLearning KitchenAsian - Soup - Egg Drop Soup By Terrytx
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Asian - Soup -  Egg Drop Soup By Terrytx Post by :rhodan Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1578

Click below to download : Asian - Soup - Egg Drop Soup By Terrytx (Format : PDF)

Asian - Soup - Egg Drop Soup By Terrytx

3 cups canned chicken broth
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon sugar
2 teaspoons cornstarch mixed with 2 teaspoons water
1 teaspoon dry sherry
1 egg, lightly beaten
1 whole scallion, thinly sliced

Combine broth, salt, pepper, and sugar in a sauce pan. Heat just to boiling. Add cornstarch mixture to saucepan. Stir until the soup is thickened, about 1 minute. Add sherry and stir. With chopstick or a wooden spoon gently stir the soup as you slowly pour in the egg. The egg will form delicate shreds in the soup. Remove from heat and garnish with scallions. Serve immediately in individual bowls.

Source: "The Chinese Menu Cookbook"
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5 cups water 1 tbsp. plus 2 tsp. instant chicken bouillon 1/2 tsp. salt 1/2 tsp. msg, optional 3 tbsp. cold water 1 tbsp. plus 1 1/2 tsp. cornstarch 1 egg, slightly beaten 2 scallions or green onions with tops, sliced diagonally Heat the 5 cups water, bouillon, salt and msg to boiling in a 2 quart pan. Mix the 3 tbs. cold water with the cornstarch, then gradually stir into the broth. Boil, stirring, 1 minute. Slowly pour egg into broth, constantly stirring with a fork to form shreds of egg. Remove from heat. Slowly stir once or twice. Garnish