Egg-Flower Soup
Egg-Flower Soup
This soup is easy to make and is a long-time favorite in China as well as in other countries.
Ingredients
– ½ c. chicken breast, cut into small
– 1 tbsp. cornstarch
– 1 c. water
– 1 c. chicken or vegetable broth
– ¼ c. thinly sliced water chestnuts
– 1 egg
Instructions
Step 1:
In a small bowl, mix chicken pieces and cornstarch.
In a small bowl, mix chicken pieces and cornstarch.
Step 2:
In a deep saucepan, combine water, chicken or vegetable broth, and water chestnuts. Bring to a boil.
Step 3:
Add chicken and cornstarch mixture and return to a boil for about 10 minutes.
Step 4:
Beat egg and stir slowly into soup.
Step 5:
Dish into a large bowl and sprinkle scallions on top.
Food: Egg-Flower Soup
