Chicken Egg Drop Soup
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Ingredients
- 200g Skinless Chicken
- Spring Onions
- 1 Pkt Mini Corn
- 3 Cups Chicken Stock
- 1 Tbs spoon Sesame Oil
- 2 Tbs Soya
- 2 Eggs
- Salt, Pepper & Spices
Instructions
- Bring the chicken stock to boil and place the chicken in the stock
- Simmer for approximately 30 minutes, should be slightly pink inside
- Chop all the other ingredients, ready for use once chicken cooked
- Remove the chicken from the stock and shred it.
- Add the sesame oil and soya sauce to the stock
- Add the corn, chicken & spring onions and simmer until soft
- Whisk the eggs and slowly add it to the soup while stirring slowly
- Serve immediately and add garnish with spring onions
