Chicken egg drop soup

Adding eggs at the end of this classic Chinese soup creates a swirled ribbon effect.

Recipe «Chicken egg drop soup» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 2 litres chicken stock, 1/2 cup shao hsing wine, 2 tbsp oyster sauce, 3cm piece fresh ginger, peeled, halved, 2 garlic cloves, peeled, halved , 1 tsp sesame oil, 350g packet fresh Singapore noodles, 4 eggs, lightly beaten , 3 cups thinly sliced skinless cooked chicken, 4 green onions, thinly sliced.

Ingredients:

• 2 litres chicken stock 
• 1/2 cup shao hsing wine 
• 2 tbsp oyster sauce 
• 3cm piece fresh ginger, peeled, halved 
• 2 garlic cloves, peeled, halved 
• 1 tsp sesame oil 
• 350g packet fresh Singapore noodles 
• 4 eggs, lightly beaten 
• 3 cups thinly sliced skinless cooked chicken 
• 4 green onions, thinly sliced 

Instructions

1. 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.
2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Separate noodles with a fork. Drain.
3. Slowly add egg to soup in a thin steady stream, stirring constantly with a fork. Once egg forms 'ribbons', remove soup from heat.
4. Divide noodles, chicken and onion between bowls. Ladle over hot soup. Serve.