Chinese recipes
Chicken Egg Drop Soup
4 cups chicken stock or broth
Salt -- to taste
Freshly-ground white pepper -- to taste
4 eggs -- well beaten
1/4 cup chopped scallions -- for garnish
2 tablespoons chopped cilantro leaves -- for garnish

In a saucepan over high heat, bring the chicken stock or broth to a boil. Season with salt and pepper.

With the soup boiling, pour in the beaten eggs in a thin, steady stream. Cook for about 2 minutes, until the egg is set. Ladle into 4 bowls and garnish with the scallions and cilantro.

This recipe yields 4 servings.


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