Adding eggs at the end of this classic Chinese soup creates a swirled ribbon effect.
- Combine stock, wine, oyster sauce, ginger, garlic, oil and 3 cups cold water in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 minutes. Discard ginger and garlic.
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Separate noodles with a fork. Drain.
- Slowly add egg to soup in a thin steady stream, stirring constantly with a fork. Once egg forms 'ribbons', remove soup from heat.
- Divide noodles, chicken and onion between bowls. Ladle over hot soup. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set