Time: 1 hour.
Complexity: easily
Servings: 4

Chicken soup with eggs - a detailed recipe.

Ingredients:

• 250 g chicken breast fillet, cut into small cubes
• 4 tbsp. corn or potato starch
• 4 cups lightly salted chicken broth
• 4 feathers green onions, cut into large sticks
• 1 (2.5 cm) ginger root, peeled and thinly sliced
• 2 tbsp sake or dry sherry
• 1 tsp dark sesame oil
• Salt and freshly ground pepper
• 3 large eggs, beaten well
• 1 bunch watercress

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, watercress, green onions, ginger root, eggs, starch, sake, sherry

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Preparation:

Step 1
• Pour the chicken broth into the pan, add the ginger and green onions, and bring to a boil. Simmer, covered, for 20 minutes. Remove from the heat, discard the ginger and green onions, and strain into a large bowl. Pour the broth back into the pan and add the sake.
Step 2
• Meanwhile, in a bowl, toss the chicken with the sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Step 3
• Dissolve the remaining 3 tablespoons of cornstarch in 1/4 cup of cold water. Add the cornstarch to the broth and cook, stirring over medium heat, until thickened, about 4 minutes.
  
  Add the chicken and cook for 1-2 minutes. Pour in the beaten eggs in a thin stream, stirring constantly, then add the watercress.

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