Every Thursday on the Good Food Blog we share a recipe from our archives.
Marion Burros is the author of Cooking for Comfort: More than 100 Wonderful Recipes That Are as Satisfying to Cook as They Are to Eat. She first shared this recipe for Chinese Egg Drop Soup on May 17, 2003.
Chinese Egg Drop Soup
- 6 cups Chicken Soup (recipe to follow)
- 1/4-inch thick slice fresh ginger
- 3 lightly beaten eggs
- 2 tsp dry sherry
- 3 green onions, which and light green parts, finely chopped
- Toasted or Asian sesame oil for garnish
Make the chicken soup with a slice of ginger, or add a slice of ginger to the soup when you reheat it. Bring the soup to a boil. Remove the ginger and discard.
Whisk the eggs with the sherry. Slowly pour the eggs into the boiling soup in a steam, stirring back and forth (not around) with a pair of chopsticks until all the eggs have been added. Remove the soup from the heat and allow to sit for 30 seconds.
Ladle the soup into bowls, top each serving with some of the green onions, and drizzle a few drops of the sesame oil on top of eat bowl.
- 3 to 4 pounds chicken parts
- 3 carrots, washed
- 3 stalks celery, washed and cut into thirds
- 1 large sliced onion
- 4 sprigs parsley
- 6 peppercorns
- 1 sprig thyme
- 1 sprig rosemary
- 1 sage leaf
- Salt and finely ground black pepper to taste
- 6 cups water
Combine all the ingredients in a large pot. Cover and bring to a boil. Reduce the heat and simmer for 2 hours, stirring occasionally. Strain the broth through a cheesecloth-lined strainer. Chill for several hours.
Remove the soup from the refrigerator and skim the fat from the soup. Reheat and serve.
*You can use any combination of chicken parts in this recipe. The soup will keep a couple of days in the refrigerator, or a month in the freezer.