Clear Chinese Chicken Soup with Egg
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 teaspoon salt
- 1 tablespoon vinegar (rice vinegar)
- 4 egg (s)
- 850 ml chicken broth
- 1 leek stick (s), cut into rings
- 125 g broccoli, cut into florets
- 2 large mushrooms, sliced with the hat open
- 125 g chicken, cooked, cut into strips
- 1 tablespoon rice wine
- 1 dash chili sauce
- Chili powder for garnish
Print Recipe
Pin Recipe Instructions
- Bring water to a boil in a large saucepan. Add salt and rice wine vinegar. Reduce the heat, carefully crack the eggs and slide them one by one into the simmering water. Poach the eggs for 1 minute, then remove and keep warm.
- In another saucepan, bring the chicken broth to the boil. Add the leek, broccoli, mushrooms, chicken and rice wine. Season with the chilli sauce and cook for 10-15 minutes. Add the poached eggs to the soup. Cook for 2 minutes.
- Put eggs and soup on plates. Dust with chili powder and serve immediately.
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