This egg drop soup recipe uses ground lean chicken and dried seaweed 紫菜 (zi cai).
A simple home-cooked recipe. My mother used to make this soup to go with dinner. It is also a good leftover chicken recipe. Just shred the leftover chicken by hand into smaller pieces
Ingredients
1 sheet dried seaweed
100g ground chicken
2 eggs
1 litre chicken soup stock
2 teaspoon salt
Dash of pepper
Dash of sesame seed oil
1 tbsp chopped spring onion
Directions
- Tear the dried seaweed into smaller pieces
- Beat the eggs
- Bring the soup stock to a boil and add the seaweed, stir to break up any clumps
- Add a little hot soup to the ground chicken to prevent clumping and then add the chicken to the soup. If you are using cooked chicken, skip the first part
- Add the salt and cook the soup for about 2 minutes or till chicken is just done
- Do the egg drop and remove the soup from heat immediately after that
- Pour into serving bowl
- Garnish with chopped spring onion, pepper and sesame seed oil
Recipe link: Chicken egg drop soup recipe
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