Chicken Soup Chinese Style

1. 1

   Finely slice white part of onions.

2. 2

   Reserve green parts for garnish.

3. 3

   Heat stock until boiling.

4. 4

   Add mushrooms and onions. Cook 2 to 3 minutes.

5. 5

   Add chicken.

6. 6

   Beat eggs with a little salt and pepper until frothy.

7. 7

   Stir soup well.

8. 8

   Pour eggs steadily into soup, stirring constantly, so that it remains in shreds.

9. 9

   Let cook a minute or two to set eggs.

10. 10

    Add soy sauce to taste.

11. 11

    Serve in soup bowls.

12. 12

    Sprinkle with finely chopped green parts of onions. Yields 4 to 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.