Fluffy Egg-Drop Soup with Boiled Chicken Broth
Fluffy Egg-Drop Soup with Boiled Chicken Broth

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, fluffy egg-drop soup with boiled chicken broth. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Fluffy Egg-Drop Soup with Boiled Chicken Broth is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Fluffy Egg-Drop Soup with Boiled Chicken Broth is something which I have loved my entire life. They’re fine and they look wonderful.

Bring the strained cooking liquid from boiling the chickento a boil. If it is not salty enough, add salt. Egg drop soup (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper.

To get started with this particular recipe, we must prepare a few ingredients. You can cook fluffy egg-drop soup with boiled chicken broth using 5 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Fluffy Egg-Drop Soup with Boiled Chicken Broth:
  1. Take 600 ml Cooking liquid from boiling chicken
  2. Make ready 1 Egg
  3. Get 1 dash Pepper
  4. Make ready 1 Salt
  5. Prepare 1 Katakuriko slurry

A Japanese version of Egg Drop Soup called Kakitama-jiru is based on dashi stock. Fluffy eggs in the slightly thickened clear soup look almost like ribbons. Kakitama-jiru broth is based on dashi stock, but Chinese egg drop soup is made with chicken stock. This Egg Drop Soup is a healthy Chinese broth based soup made with eggs, chicken broth, cornstarch, and green onions.

Steps to make Fluffy Egg-Drop Soup with Boiled Chicken Broth:
  1. Bring the strained cooking liquid from boiling the chickento a boil. If it is not salty enough, add salt. If it is too salty, add water to adjust. - - https://cookpad.com/us/recipes/153769-how-to-cook-moist-chicken-breast-for-boiled-chicken
  2. Once it comes to a rapid boil, season with pepper and reduce heat to low. Add the katakuriko slurry (see Hints) to thicken the soup. The key is to add it gradually.
  3. While stirring the soup gently with a ladle, gradually pour in the beaten egg. Make sure you pour in the eggs while the soup is steadily bubbling.
  4. If the temperature of the soup is too low, or if you stir it too vigorously, the soup will be cloudy. If you add too much of the egg all at once, or do not stir the soup, the egg will become lumpy.
  5. Once the egg sets, turn off the heat immediately. Do not bring it to a rapid boil.
  6. You can make delicious chicken meatballs with the cooking liquid from boiling chicken. - - https://cookpad.com/us/recipes/153951-healthy-and-tender-chicken-meatballs-using-tofu-and-ground-chicken-breast
  7. You can also make a delicious soup from the leftover chicken skins - - https://cookpad.com/us/recipes/147045-make-chicken-broth-with-leftover-chicken-skin
  8. Chinese-style soup with fluffy chicken meatball and cellophane noodles - - https://cookpad.com/us/recipes/152376-chinese-soup-with-cellophane-noodles-and-fluffy-light-chicken-meatballs
  9. Use the same cooking liquid to make Chinese-style mixed rice - - https://cookpad.com/us/recipes/155241-chinese-mixed-rice-with-chicken-broth
  10. Chinese-style soup with mizuna greens - - https://cookpad.com/us/recipes/147043-mizuna-chinese-soup-with-chicken-skin-broth

Kakitama-jiru broth is based on dashi stock, but Chinese egg drop soup is made with chicken stock. This Egg Drop Soup is a healthy Chinese broth based soup made with eggs, chicken broth, cornstarch, and green onions. In a small bowl, combine the cornstarch and water. Stir into the boiling broth until thickened. Slowly drizzle the eggs into the soup while gently.

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