Recipe for Chinese egg flower soup

Ingredients

  • 900ml/1 1/2pt chicken stock
  • 1 tablespoon light soy sauce
  • 2 tablespoons dry sherry
  • pinch of ground ginger
  • 25g/1oz frozen peas
  • 1/2 red pepper, seeded and diced
  • 1 egg, beaten

Cooking Directions

Put all the ingredients except the egg in a heavy saucepan, and bring to the boil.

Simmer for 5 minutes until the peas are tender.

Remove from the heat, and pour the egg in a thin stream through the prongs of a fork so that it ‘flowers’.

Let the soup stand for 20 seconds to allow the egg to set, then serve immediately.

Chinese egg flower soup Photos

by Pak101.com (few years ago!) / 904 views
(Not Rated Yet)
 

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