The trick is to smoke the meat and not make the meat smoke
EGG DROP SOUP
Date: October 24, 2015 Favorite:Soups & Stews Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered: corn starch, Shoaling rice wine, chicken broth, corn starch, sugar, white pepper, sea salt and 4 eggs.
The tray is out of the Egg which is stabilized at 650 degrees. The eggs have been lightly beaten and the cornstarch has been mixed with some water.
The chicken broth has been added to the wok…
… and is brought to a boil at which point the cornstarch water mixture has been added.
The broth cornstarch mixture was simmered for several minutes and allowed to thicken, and then the eggs were poured over the mixture in a thin stream.
The dropped eggs separated into thin strands of egg in the broth. The soup was seasoned and removed from the Egg.
The soup was transferred to a soup terrine and served with some Monkey Bread.
This soup was bette than any Egg Drop Soup I have had. My guest agreed.
The last step was to add some thin sliced scallions on top of each bowl of soup. Do not forget the scallions, they are a key ingredient to get the right flavor.
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This was one of four recipes I made from my new The Essentials of Wok Cooking cookbook, The book presents make at home versions of classic Chinese restaurant favorites, mostly Cantonese style dishes. Egg Drop Soup is one of my favorite soups and I was surprised to find how easy this recipe was. The question was how would this compare to the best Egg Drop soups I have tried. I served this as the appetizer course before I stir fried the other three dishes. Not only was this dish good, it compared to the best Egg Drop soup I have ever had. It was so good that I could have quit with this course and I would have been happy.