Recipe of Perfect Fluffy Egg-Drop Soup with Boiled Chicken Broth
Hey everyone, it's John, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy Fluffy Egg-Drop Soup with Boiled Chicken Broth. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Fluffy Egg-Drop Soup with Boiled Chicken Broth, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fluffy Egg-Drop Soup with Boiled Chicken Broth delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Fluffy Egg-Drop Soup with Boiled Chicken Broth using 5 ingredients and 10 steps. Here is how you can achieve it.
This was an egg-drop soup that I made as baby food for my children, but they still love it even now that they are grown-ups. When I don't have cooking liquid from boiling chicken, I use Chinese chicken stock granules. Making the eggs fluffy is key to the delicious taste of this soup!
The katakuriko slurry can be made by dissolving the katakuriko in twice the amount of water - water (2 tablespoons) + katakuriko (1 tablespoon). Add it gradually and slowly while stirring the soup (do not add it all at once) until reaching your preferred thickness. You don't need to use the whole amount. Add the eggs after the soup has thickened. Recipe by Heartful Kitchen Rei
Ingredients and spices that need to be Make ready to make Fluffy Egg-Drop Soup with Boiled Chicken Broth:
- 600 ml Cooking liquid from boiling chicken
- 1 Egg
- 1 dash Pepper
- 1 Salt
- 1 Katakuriko slurry
Instructions to make Fluffy Egg-Drop Soup with Boiled Chicken Broth
- Bring the strained cooking liquid from boiling the chickento a boil. If it is not salty enough, add salt. If it is too salty, add water to adjust.
https://cookpad.com/us/recipes/153769-how-to-cook-moist-chicken-breast-for-boiled-chicken
- Once it comes to a rapid boil, season with pepper and reduce heat to low. Add the katakuriko slurry (see Hints) to thicken the soup. The key is to add it gradually.
- While stirring the soup gently with a ladle, gradually pour in the beaten egg. Make sure you pour in the eggs while the soup is steadily bubbling.
- If the temperature of the soup is too low, or if you stir it too vigorously, the soup will be cloudy. If you add too much of the egg all at once, or do not stir the soup, the egg will become lumpy.
- Once the egg sets, turn off the heat immediately. Do not bring it to a rapid boil.
- You can make delicious chicken meatballs with the cooking liquid from boiling chicken.
https://cookpad.com/us/recipes/153951-healthy-and-tender-chicken-meatballs-using-tofu-and-ground-chicken-breast
- You can also make a delicious soup from the leftover chicken skins
https://cookpad.com/us/recipes/147045-make-chicken-broth-with-leftover-chicken-skin
- Chinese-style soup with fluffy chicken meatball and cellophane noodles
https://cookpad.com/us/recipes/152376-chinese-soup-with-cellophane-noodles-and-fluffy-light-chicken-meatballs
- Use the same cooking liquid to make Chinese-style mixed rice
https://cookpad.com/us/recipes/155241-chinese-mixed-rice-with-chicken-broth
- Chinese-style soup with mizuna greens
https://cookpad.com/us/recipes/147043-mizuna-chinese-soup-with-chicken-skin-broth
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