Chinese Chicken Soup with Egg
4 servings
40 minutes
This soup is traditionally served at weddings, and its thickness always varies from cook to cook. If you like a thicker broth, add a little more starch. The turmeric is added solely to give the broth a golden color, so if you don't like its taste, it won't be noticeable at all.
1
Heat vegetable oil in a pot over high heat. Add chicken and cook for 3-4 minutes on each side (or until golden brown). Add chicken broth, green onions, and ginger. Bring to a boil, then reduce heat and cook for 20-25 minutes or until the chicken is cooked through. Transfer the chicken to a plate and when cooled, shred the meat and dice it. Remove ginger and green onions from the soup.
- Boneless chicken thigh fillet: 2 pieces
- Chicken broth: 1.5 l
- Spring onion: 3 stems
- Fresh ginger root: 1 piece
- Vegetable oil: 3 tablespoons
2
Mix corn starch, white pepper, turmeric, salt, and 3 tablespoons of water in a small bowl. Whisk until the corn starch is completely dissolved. Pour into the soup and mix well. Taste the broth and add salt.
- Cornstarch: 2 tablespoons
- Freshly ground white pepper: 0.3 teaspoon
- Turmeric: pinch
- Salt: 1 teaspoon
3
Add chopped chicken meat to the broth. Bring the soup to a gentle boil, then slowly pour in the beaten egg into the broth. Let the egg set for a couple of seconds before stirring the soup.
- Boneless chicken thigh fillet: 2 pieces
- Chicken egg: 4 pieces
4
Before serving, drizzle the soup with sesame oil and sprinkle with chopped green onions.
- Sesame oil: to taste
- Spring onion: 3 stems
