Posts Tagged ‘Egg Drop Soup’

I LOVE Chinese food!  I don’t however like going out for it often and it is difficult to make at home for a few reasons.  A lot of the recipes are complicated but more importantly, the list of ingredients on the recipes are LONG!  I don’t want to keep that kind of supply around the house all the time for the occasional recipe, its just not worth it! This little menu makes a good, at home substitute that fulfills the Chinese food craving.

Okay, so this is not a full menu, I admit it.  BUT, it is a soup and main dish that use less ingredients than most Chinese food recipes and is pretty easy to make.


First on the menu, Egg Drop Soup.

Egg Drop Soup (From Joy of Cooking)

In a large pot, combine 4 cups chicken broth, 2 large slices of fresh ginger (it is not a waste to buy a root of ginger for just this, you can freeze it for a long time), and 2 large cloves of garlic (peeled and smashed a bit).  Allow that to simmer for about 15 minutes and then discard the ginger and garlic.  In a small bowl, combine 1 T cornstarch and 3 T water.  While the soup is at a low simmer, slowly add the cornstarch mixture to the soup and stir until just slightly thickened (it will be slight, you may barely notice).  Stir in 1 tsp salt and 1/8 tsp black pepper.  In another small bowl, whisk 1 large egg and 1 tsp vegetable oil together.  Now for the only tricky part of the recipe (its not that tricky though).  Make sure the soup is on a low simmer and slowly pour the egg mixture into the soup while VERY slowly stirring.  If you stir too quickly, the egg will break up before it sets and it will have no texture.  You want reasonable size pieces of eggs without having one large string of egg either.  Don’t be intimidated, just try it.  It will still taste the same and even if you mess up, it seriously only takes one trial before you understand what you are trying to accomplish and how to get it.  Serve hot with some sliced scallions on top.

Next, for our main dish, we have Garlic Chicken With Broccoli.

Garlic Chicken

Cut 1 lb boneless, skinless chicken breasts into bite size pieces and place in a ziplock bag.  Add 1 cup water, 3 T soy sauce and 2 T chicken broth to bag.  Seal and mix around thoroughly.  Allow this to marinade for 3o minutes to 1 hour.  This meal is great served over rice so if you want to do that, make sure to have the rice cooking while you cook the rest.  Also, get 1 cup broccoli florets ready (either steam them until done or thaw some frozen ones).  Remove the chicken from the marinade.  Stir 1 T cornstarch into marinade and set aside.  Heat 2 T grapseed oil in a large pan or wok over medium high heat and grab 10 bias sliced green onions,  1 cup thinly sliced mushrooms, and 12 cloves of peeled and thinly sliced garlic (I know, it seems like a lot).  Add those to the pan and cook until tender (about 1 to 2 minutes).  Remove them and set them aside in a bowl.  Add chicken to the pan and cook until no longer pink, stirring so it does not burn (about 3 minutes depending on your bite size pieces).  Push the chicken to one side of the pan.  Stir the leftover marinade/cornstarch mixture and pour into the middle of the pan.  Cook and stir until thickened.  Return vegetables to pan and add the cooked broccoli.  Cook, stirring, for about 1 minute, until it is thoroughly mixed and heated through.  Serve over rice.

Obviously you need to like garlic to enjoy the main dish here but if you like garlic, it is good and simple!

Erin, The Burbs


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