Egg-Flower Soup

Ingredients :
½  chicken breast, cut into small
1 tb. cornstarch
1 cup water
1 cup chicken or vegetable broth
¼  cup thinly sliced water chestnuts
1 egg
1 tb. chopped scallions

Direction :
In a small bowl, mix chicken pieces and cornstarch. In a deep saucepan, combine water, chicken or vegetable broth, and water chestnuts. Bring to a boil. Add chicken and cornstarch mixture and return to a boil for about 10 minutes. Beat egg and stir slowly into soup. Dish into a large bowl and sprinkle scallions on top.
Try preparing this soup without the chicken and with cup of sliced mushrooms to make a tasty meatless dish.


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