Chi Tan T'ang (Egg Drop Soup) Recipe

Ingredients
<br>- 8 cubes chicken bouillon
<br>- 6 cups hot water
<br>- 2 tablespoons cornstarch
<br>- 2 tablespoons soy sauce
<br>- 3 tablespoons distilled white vinegar
<br>- 1 green onion, minced
<br>- 3 eggs, beaten
<br><p></p>Directions
<br>step 1: In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.
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Ingredients
- 8 cubes chicken bouillon
- 6 cups hot water
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 3 tablespoons distilled white vinegar
- 1 green onion, minced
- 3 eggs, beaten

Directions
step 1: In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.

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