Raindrop Soup

Raindrop Soup

Time: 40 mins


  • 12 water chestnuts, sliced (canned)
  • 3 whole scallions, finely diced
  • 1 scallion, large dice
  • 2 boneless skinless chicken breasts, poached and diced
  • 6 cups chicken stock (unsalted)
  • 3 tablespoons dry sherry
  • 1/4 teaspoon soy sauce
  • 2 egg whites, beaten lightly
  • chili oil (optional)


  • 1 Bring stock with chicken to a boil.
  • 2 Reduce to a simmer. Add chestnuts and minced scallions. Continue to simmer for ten minutes.
  • 3 Add sherry and soy sauce.
  • 4 Turn off heat under the soup but leave on burner. Bring beaten egg whites over to the soup pot. Add a few drops of chili oil, if desired, to the eggs.
  • 5 Using fork, allow eggs to dribble into the soup. Repeat this until egg is gone.
  • 6 Serve with diced scallions scattered on top.
  • 7 Enjoy!
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