Tag: eggs

It all started with a whole chicken and a recipe I read about steamed soy sauce chicken.  That is a story for another day but for the purposes here I made a chicken broth.

You can do this by covering a chicken in cold water – add aromatics like sliced fresh ginger, couple garlic cloves, cilantro stems and a few green chilies.

Let the water come up to a boil uncovered and then simmer for about 30 minutes and you have chicken broth.

Remove the skin and shred the chicken.  Set aside.

To defat the broth, you can use the fat separator or leave the broth in the fridge overnight – a layer of fat with form on top which you can remove.

Don’t throw the fat away though – use to cook potatoes 🙂

When ready to make soup – bring the broth up to a boil and dissolve 3 table spoons of corn starch in cold water.

Season the broth with salt or soy sauce – it will change the color of your broth if you use soy sauce.

When the broth is hot, slowly drizzle about ½ the cornstarch into it, stirring constantly.

Let it come up to a boil and see if you like the consistency.  Chinese restaurants make this soup way too gloppy – you make it as thick as you like by adding more of the cornstarch slurry.

Add the frozen corn and the chicken – when you do this doesn’t really matter.

When the soup has thickened, beat two eggs and pour them into the hot soup.

Stir as you drizzle if you want the egg to break up or let the eggs make larger strings by not stirring.

Taste the soup for seasoning.

For garnish, I like to slice green chilies and add them to white vinegar.

I serve the soup with my favorite sirracha, sesame oil and cilantro leaves.

Let your guests add as much seasoning as they like.

Try this soup – it is so simple, so much better than your local Chinese restaurant and o so soul warming.

Until I eat again!