The Everything Chinese Cookbook (16 page)

1 cup chicken broth

6 cups water

1 teaspoon salt

1 teaspoon sugar

2 tablespoons soy sauce

½ cup canned bamboo shoots, rinsed and drained

2 shiitake mushrooms, sliced

½ cup cooked pork or chicken, cut as desired

3 tablespoons rice vinegar

White pepper to taste

1 tablespoon cornstarch

¼ cup water

1 egg, lightly beaten

1 green onion, minced

A few drops sesame oil

1. In a large saucepan, bring the chicken broth and water to a boil. When it is boiling, add the salt, sugar, soy sauce, bamboo shoots, mushrooms, and cooked meat.
   
2. Bring back to a boil and add the rice vinegar and white pepper. Test the broth and adjust the taste if required. Mix the cornstarch and water and slowly pour it into the soup, stirring. When the soup thickens, turn off the heat.
   
3. Pour in the beaten egg and stir quickly to form thin shreds. Stir in the green onion. Drizzle with the sesame oil. Give a final stir and serve hot.
   

How Do You Drop?

The most challenging part of preparing Egg Drop Soup is streaming the egg into the soup. First, turn off the heat: this prevents the eggs from developing a rubbery texture. Next, hold a fork twelve inches above the pot and slowly pour the beaten egg through the tines. Stir rapidly in a clockwise direction to form thin shreds; gently to form long streams.

4 cups chicken broth or stock

teaspoon white pepper

¼ teaspoon salt

¼ teaspoon sugar

1 teaspoon Chinese rice wine or dry sherry

2 eggs, lightly beaten

2 green onions, minced

A few drops of sesame oil

1. Bring the chicken stock or broth to a boil.
   
2. When the broth is boiling, add the white pepper, salt, sugar, and rice wine. Cook for another minute.
   
3. Turn off the heat and pour the eggs into the soup in a steady stream, stirring rapidly in a clockwise direction until they form thin strands.
   
4. Add the green onions and sesame oil. Give the soup a final stir. Serve hot.
   

6 whole walnuts

4 cups water

2 slices ginger

2 tablespoons plus 1 teaspoon sugar

1. In a medium saucepan, bring to a boil the walnuts and 4 cups water. Turn down the heat and simmer for 30 minutes.
   
2. Add the ginger slices. Simmer for at least another 30 minutes. Stir in the sugar. Remove the walnuts. Leave in the ginger or remove as desired.
   

4 cups chicken stock or broth

¼ teaspoon salt

¼ teaspoon sugar

¼ teaspoon white pepper, or to taste

1 teaspoon Chinese rice wine or dry sherry

1 can creamed corn

2 slices cooked ham, diced

1 tablespoon cornstarch

4 tablespoons water

2 egg whites, lightly beaten

2 green onions, minced

A few drops of sesame oil

1. Bring the broth or stock to a boil.
   
2. Add the salt, sugar, white pepper, rice wine, corn, and cooked ham. Bring the broth back to a boil.
   
3. Mix the cornstarch and water and pour into the soup, stirring to thicken. When the soup has thickened, turn off the heat.
   
4. Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.
   
5. Add the green onions and sesame oil. Give the soup a final stir.
   

Make Your Own Stock

It's easy! Bring 2½ –3 pounds of chicken bones, a sliced green onion, and a few slices of ginger to a boil in a large pot of water (about 8 cups). Skim off the foam that rises to the top. Reduce the heat and simmer the stock, uncovered, for at least 2 hours. Cool before using.

4 ounces skinless, boneless chicken breast

1 tablespoon water

2 teaspoons Chinese rice wine or dry sherry, divided

4 cups chicken stock or broth

¼ teaspoon salt

teaspoon white pepper

1 can creamed corn