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.


        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

        1 tbsp. chopped scallions.


Step 1:
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

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