This is a recipe for a egg drop soup recipe using just the egg white and lean chicken breast.
Perfect for that leftover chicken breast that you had for dinner last night. No frills and even less fat. It should be done under 30 minutes.
Ingredients
1 chicken breast
2 egg white
950ml soup stock
A small amount of chinese parsley or coriander
2 tablespoon of cornstarch mixture
White pepper and sesame seed oil to taste
Cornstarch Mixture
Add 3 tablespoon of water (about 45ml) to 1 tablespoon of cornstarch. Stir to break up any lumps. You can use cornstarch or corn flour or potato starch.
1/4 teaspoon salt
1 teaspoon cornstarch
1 teaspoon cooking wine (optional)
Directions
- Wash the chicken breast, remove the skin and cut into thin strips
- Add the marinate to the chicken strips. Mix well
- Bring soup stock to a boil, add chicken strips. If using leftover chicken, shred the chicken breast and skip step 1 and 2
- Stir the cornstarch mixture into soup
- Let soup come to a boil. Remove from heat and do the egg drop, stirring the soup gently in one direction
- Add pepper and sesame seed oil in the serving bowl before pouring in the soup
- Sprinkle chinese parsley or coriander just before serving
Recipe link: Low fat egg drop soup recipe
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