Recipe Instructions:
Ingredients:
• 2 chicken breasts, thinly sliced
• 1 carrot, julienned
• 1 cup snow peas, trimmed and thinly sliced
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch (optional, for thickening)
• 2 eggs, beaten
• Salt and pepper to taste
• Green onions, thinly sliced (for garnish)
• Sesame oil (optional, for drizzling)
Instructions:
1. Prepare the Chicken and Vegetables:
• In a large pot, heat a little oil over medium-high heat. Add the sliced chicken breasts and cook until no longer pink. Remove from the pot and set aside.
2. Sauté Aromatics:
• In the same pot, add a bit more oil if needed. Sauté the minced garlic and ginger until fragrant, about 1 minute.
3. Add Broth and Vegetables:
• Pour in the chicken broth and bring to a simmer. Add the julienned carrots and sliced snow peas. Cook for about 5 minutes until the vegetables are tender-crisp.
4. Thicken Soup (optional):
• If you prefer a thicker soup, mix the cornstarch with a little water to form a slurry. Stir the slurry into the simmering broth and cook until slightly thickened.
5. Add Chicken Back to Soup:
• Return the cooked chicken slices to the pot. Stir well to combine.
6. Egg Drop:
• While gently stirring the soup in a circular motion, slowly pour in the beaten eggs. The eggs will cook instantly and create ribbons in the soup.
7. Season and Serve:
• Season the soup with soy sauce, salt, and pepper to taste. Adjust seasoning as needed.
• Ladle the Chicken and Vegetable Egg Drop Soup into bowls. Garnish with thinly sliced green onions and a drizzle of sesame oil, if desired.
Note:
• Egg drop soup is best served immediately after preparing to enjoy the silky egg ribbons in the warm broth.
• You can customize this soup by adding other vegetables like mushrooms or baby corn.
