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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chinese Egg Drop Soup Recipe

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This recipe for Chinese Egg Drop Soup is from The Kenney Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp cornstarch
6 cups chicken stock
2 Tbsp soy sauce
3 Tbsp vinegar
3 tsp sherry
1/4 tsp pepper
1 scallion (minced)
3 eggs (beaten)
Directions:
Directions:
Over medium heat, mix cornstarch with 1/2 cup of cold chicken stock. Add remaining stock and rest of ingredients, except eggs. Bring to boil and simmer until clear. Gradually stir in beaten eggs, season to taste.

 

 

 

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