in China, Soup Recipes

Clear Chinese chicken soup with egg

updated

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Ingredients for 4 servings:

  • 1 tsp salt
  • 1 tbsp vinegar (rice vinegar)
  • 4 eggs
  • 850 ml chicken broth
  • 1 leek(s), cut into rings
  • 125 g broccoli, cut into florets
  • 2 large mushrooms, sliced ​​with the cap open
  • 125 g chicken, cooked, cut into strips
  • 1 tbsp rice wine
  • 1 dashes chili sauce
  • Chili powder for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bring a large pot of water to a boil. Add salt and rice wine vinegar. Reduce the heat, carefully crack the eggs, and drop them one at a time into the gently simmering water. Poach the eggs for 1 minute, then remove and keep warm. Bring the chicken stock to a boil in another pot. Add the leeks, broccoli, mushrooms, chicken, and rice wine. Season with chili sauce and simmer for 10-15 minutes. Add the poached eggs to the soup. Simmer for 2 minutes. Serve the eggs and soup in bowls. Dust with chili powder and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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