Chinese Egg Drop Soup
Vegetable stock cube(s)
1 cube(s), or chicken, make up to 600ml with hot water
Chinese 5 Spice
1 teaspoons, level
1 medium, deseeded and thinly sliced
4 medium, trimmed and thinly sliced
1 small, cut into fine shreds
Roast Chicken, Mixed Meat, Skinless
50 g, skinless, torn into shreds
2 teaspoons, and 2 tsp olive oil
Egg, whole, raw
1 medium, raw
- Put the stock into a saucepan with the Chinese five spice powder. Bring up to the boil then reduce the heat and simmer for 3-4 minutes.
- Add all the vegetables to the saucepan and simmer gently for another 3-4 minutes to lightly cook them. Add the chicken strips.
- Beat the olive oil, soy sauce and egg together. Slowly add it to the hot soup, stirring so that it sets as it is added. Season with pepper or more soy sauce, if needed. Ladle into bowls and serve at once.