Raindrop Soup
Raindrop Soup
Time: 40 mins
Ingredients
- 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)
Directions
- 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!
