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Chicken and Egg Drop Soup
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
Serves : 4
Preparation time : 20 minutes
Cooking time : 15 minutes
Ingredients :
100g chicken breast, cut into thin strips
1 tablespoon sake
1/2 teaspoon salt
1 teaspoon soy sauce
1 liter Basic Dashi Stock (Below)
2 eggs, beaten
180ml water
8 thin slices carrot, blanched, for garnish
Method :
Place chicken strips in a small bowl and marinate with sake and 1/4 teaspoon salt for 5 to 10 minutes.
Heat Basic Dashi Stock in a saucepan until boiling. Add 1/4 teaspoon salt, soy sauce, and chicken to the Basic Dashi Stock and cook for 1 minute.
Slowly pour one-third of the beaten egg into the soup, stirring constantly; the egg will form "threads" as it cooks. When the soup boils again, add another one-third of the egg, stirring constantly. Bring soup back to a boil, add the final amount of egg and when all the egg cooks, remove from the heat.
Ladle soup into four serving bowls and garnish with carrot. Serve immediately.
Basic Dashi Stock (Bonito Flake Stock)
Makes 1 liter
Preparation time : 5 minutes
Cooking time : 20 minutes
10cm square piece konbu , wiped clean
1 liter water
60ml cold water
90g bonito flakes
Cut konbu square into 4 narrow strips. Place in a saucepan with 4 cups water and cook over medium heat. Heat until just about to boil, then quickly remove pan from the heat, remove and discard konbu.
Add the cold water and bonito flakes to the konbu broth. Bring to a boil then remove immediately from heat, and set aside to cool.
When all the bonito flakes have sunk to the bottom, pour the liquid over a strain and discard the flakes.
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