Chinese-style Egg Drop Soup is an incredibly tasty soup, adapted from the Cantonese (Hong Kong) original. A warming, filling treat.

Chinese-style Egg Drop Soup

Chinese-style Egg Drop Soup
This British version is amazing and delicious.
Recipe type: Soups and Stews
Cuisine: British
Serves: 2 1/2 pints
  • 2 pints (1.1 litres) chicken stock
  • 1 teaspoon (5 ml) soy sauce
  • pinch of ground ginger
  • salt and freshly ground black pepper
  • 1 ounce (25 g) long grain rice
  • 2 ounces (50 g) cooked white chicken meat, finely shredded
  • 7 ounce (198 g) can corn niblets, drained
  • 1 Tablespoon (15 ml) sherry
  • 2 eggs, beaten
  1. Put the stock into a large saucepan. Add the soy sauce, ginger and seasoning, and bring to the boil.
  2. Add the rice and simmer for 10 minutes. Add the chicken, corn and sherry and simmer for a further 5 minutes, or until the rice is cooked.
  3. Trickle the eggs into the soup in a very thin stream, stirring well so that the egg sets in fine strings in the soup. Adjust the seasoning and serve very hot.


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