2 TBSP Cornstarch|
6 Cups Chicken Broth
2 TBSP Soy Sauce
3 TBSP Vinegar
1 Cup Raw Vegetables*
1/2 Cup Chicken (cooked and chopped fine)
1 Egg White
In a large saucepan, blend together the cornstarch with a small
amount of chicken broth.
Add the rest of the chicken broth.
Add the soy sauce, vinegar, pepper, vegetables, and chicken.
Bring to a boil.
Reduce the heat and simmer for 20 minutes, stirring occasionally.
Beat the 2 egg's and egg white together.
Slowly drop the egg into the chinese soup.
Stir and serve.
*The best vegetable to pick for taste in Chinese Egg Drop Soup
in my opinion are a combination of celery, onion, and carrot.
Make sure when preparing you pick of vegetables, you chop them
up fine enough like in the Chinese Restaurant. You can also add
parsley flakes to the soup for an added touch.