Egg-drop soup

Egg-drop soup

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 1/2 tablespoons vegetable oil
1 garlic clove, smashed and chopped
125g chicken, beef or pork, thinly sliced
1 litre chicken stock
1 egg, lightly beaten
2 spring onions, finely sliced, including the green part

Method

  1. Heat the oil in a saucepan and fry the garlic until it is light brown. Add the meat and stir-fry until it changes colour. Then add the chicken stock, bring to the boil, cover and simmer for 5 minutes. Remove the pan from the heat and slowly and carefully stir in the lightly beaten egg. The egg should not amalgamate with the soup, but should float in it in shreds. Finally add the spring onions, stir and serve.
Tags:
SBS
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