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Grand Formosa Regent's Chicken Egg Drop Soup Recipe

by Global Cookbook

Ingredients

4 c. chicken stock or possibly broth Salt to taste Freshly-grnd white pepper to taste 4 x Large eggs well beaten

1/4 c. minced scallions for garnish 2 Tbsp. minced cilantro leaves for garnish

Directions

1. In a saucepan over high heat, bring the chicken stock or possibly broth to a boil. Season with salt and pepper.
2. With the soup boiling, pour in the beaten Large eggs in a thin, steady stream. Cook for about 2 min, till the egg is set.
3. Ladle into 4 bowls and garnish with the scallions and cilantro.
4. This recipe yields 4 servings.

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