Chinese-style Egg Drop Soup
Cuisine: British
Author: Kitchens
This British version is amazing and delicious.
  • 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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