Fluffy Egg-Drop Soup with Boiled Chicken Broth

1. 1

   Bring the strained cooking liquid from boiling the chickento a boil.

2. 2

   If it is not salty enough, add salt.

3. 3

   If it is too salty, add water to adjust.

4. 4

   Once it comes to a rapid boil, season with pepper and reduce heat to low.

5. 5

   Add the katakuriko slurry (see Hints) to thicken the soup.

6. 6

   The key is to add it gradually.

7. 7

   While stirring the soup gently with a ladle, gradually pour in the beaten egg.

8. 8

   Make sure you pour in the eggs while the soup is steadily bubbling.

9. 9

   If the temperature of the soup is too low, or if you stir it too vigorously, the soup will be cloudy.

10. 10

    If you add too much of the egg all at once, or do not stir the soup, the egg will become lumpy.

11. 11

    Once the egg sets, turn off the heat immediately.

12. 12

    Do not bring it to a rapid boil.

13. 13

    You can make delicious chicken meatballs with the cooking liquid from boiling chicken.

14. 14

    You can also make a delicious soup from the leftover chicken skins

15. 15

    Chinese-style soup with fluffy chicken meatball and cellophane noodles

16. 16

    Use the same cooking liquid to make Chinese-style mixed rice

17. 17

    Chinese-style soup with mizuna greens

* Per serving · 4 servings · Values may vary.

No additional tips available.