Egg Drop Soup
Equipment
Ingredients
Blanching Liquid
chicken feet (raw)
1000 g
whole chicken (raw)
1 piece
ginger (sliced)
15 g
Shaoxing wine (room_temperature)
30 ml
Mushroom Stock
dried mushrooms (dried)
15 g
dried scallops (dried)
50 g
Homemade Chicken Stock
Shaoxing wine (room_temperature)
30 ml
ginger (smashed)
15 g
green onion (chopped)
50 g
radish (chopped)
200 g
Egg Drop Soup
eggs (beaten)
6 piece
fish sauce (room_temperature)
15 ml
white pepper (ground)
4 g
sugar (granulated)
5 g
sesame oil (room_temperature)
30 ml
light soy sauce (room_temperature)
60 ml
potato starch (dry)
30 g
salt (fine)
5 g
Garnish
spring onions (sliced)
30 g
Instructions
Blanch the chicken
Place chicken and chicken feet in a pot with ginger and Shaoxing wine. Add water to cover and simmer for 5-10 minutes. Discard the liquid and rinse off any scum from the chicken.
Prepare mushroom stock
Combine dried mushrooms and dried scallops (if using) with water. Let soak for 15-30 minutes until rehydrated.
Make homemade chicken stock
Return blanched chicken to a clean pot. Add smashed ginger, chopped green onions, radish, mushroom stock, Shaoxing wine, and enough water to cover. Bring to a boil, then simmer gently for 1-2 hours. Strain the stock.
Season the soup
Transfer the strained chicken stock to a clean pot. Season with fish sauce, white pepper, sugar, sesame oil, and light soy sauce. Taste and adjust with salt if needed.
Thicken the soup
Dissolve potato starch in a small amount of water to make a slurry. Gradually add to the simmering soup, stirring constantly until desired consistency is reached.
Add the eggs
Slowly drizzle the beaten eggs into the gently simmering soup, using a spoon to create thin ribbons. The eggs will cook instantly into delicate sheets.
Serve the soup
Ladle the hot egg drop soup into bowls and garnish with freshly sliced spring onions. Serve immediately.
Original recipe
Storage
Store in airtight container. Reheat gently to avoid breaking up egg ribbons.
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