Chicken and Egg Drop Soup
This one narrowly escaped getting an "interesting" tag slapped onto it, but then I eliminated an ingredient or two and we are back to a normal egg enriched, chicken broth soup, albeit one with a slight Asiatic feel to it.
We have local versions of these types of egg enriched soups, even a chicken broth one, except obviously there is no sesame oil or soy sauce or ginger in ours. These are called "terbiyeli" in Turkish, and "terbiyeli" means "well educated" if you make a direct translation. But what is meant in the context of a soup is enriched or refined. And that is what this (revised) recipe below reads to me as: Refined. The combo of spinach, ginger, eggs, chicken and sesame and soy sauce sounds just right. And not too "interesting" either. ;-)
And also probably just the thing for a bad old cold!
INGREDIENTS
INSTRUCTIONS
We have local versions of these types of egg enriched soups, even a chicken broth one, except obviously there is no sesame oil or soy sauce or ginger in ours. These are called "terbiyeli" in Turkish, and "terbiyeli" means "well educated" if you make a direct translation. But what is meant in the context of a soup is enriched or refined. And that is what this (revised) recipe below reads to me as: Refined. The combo of spinach, ginger, eggs, chicken and sesame and soy sauce sounds just right. And not too "interesting" either. ;-)
And also probably just the thing for a bad old cold!
INGREDIENTS
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INSTRUCTIONS
Step1
Heat the oil in a medium saucepan over medium high heat until hot. Transfer the chicken to a plate and let cool to warm, then shred the chicken.
Step 2
Season the chicken with 1/4 teaspoon each salt and pepper, then sear the chicken, turning occasionally, until browned and cooked through, about 8 minutes.
Step 3
Transfer the chicken to a plate and let cool to warm, then shred the chicken.
Step 4
Bring the stock, ginger, and 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a the same saucepan. Stir together the soy and corn starch, then whisk into the broth and boil until the soup is slightly thickened, 1 to 2 minutes.
Step 5
Remove the saucepan from heat. Whisk together the eggs, sesame oil, and 1/2 teaspoon salt, then pour the eggs into the hot broth in a slow stream, whisking constantly to scatter the eggs as they cook. Stir in the chicken, then season the soup with salt to taste. Serve the soup topped with the scallions.
Shamelessly filched from:
Thank you Food and Wine! :-)
Images: Unsplash, Pexels and Freepik.
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