hot soup with egg

2 tablespoons cornstarch
4 tablespoons water
2 tbsp light soy sauce
3 tablespoons rice wine vinegar
1/2 teaspoon black pepper
1 rawit, finely chopped
1 egg
2 tablespoons vegetable oil
1 onion, chopped
250 ml of chicken or beef-broth
1 portobello (mushroom), sliced
50 g chicken breast, very thinly sliced
1 tsp sesame oil
Mix the cornstarch with the water to form a paste. Stir in the soy sauce, rice wine vinegar, pepper and the rawit. Then beat in a separate bowl the egg. Heat the oil in a wok / wadjan and fry the chopped onion for 2 minutes. Stir in the broth, mushroom and chicken. Bring the soup to a boil and let it simmer for 15 minutes, until the chicken is cooked. Stir in the cornstarch paste and cook the soup until it has thickened. Stir while adding the egg to form thin treads. Finally sprinkle the sesame oil on top bedore serving.

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