Monday, March 2, 2009

Egg Flower Soup

½ lb. chicken, diced
½ cup fresh or defrosted frozen peas
1 qt. chicken stock
2 eggs, lightly beaten

¼ tsp. salt
¼ tsp. sugar
1 tsp. thin soy sauce
1 tsp. cornstarch

1 tbsp. cornstarch, mixed well with 1 tbsp. cold water
2 tsp. dark soy sauce
1 tsp. sesame oil

Chop chicken with a cleaver until it has the consistency of ground beef; place in a bowl. Add seasoning ingredients to chicken; mix well Combine thickener ingredients and set aside. Bring chicken stock to a boil. Add chicken and stir to separate into small pieces. Add peas. Stir in thickener, cook for 30 seconds. Stir in beaten eggs in a circular motion, immediately remove from heat.

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