HOMEMADE EGG DROP SOUP

Complexity: Easy

Ingredients:

• 4 ¾ cups chicken stock
• 1½ tbsp cornstarch
• 1 egg
• 1 egg white
• 1 tsp freshly grated ginger
• 2 – 3 cloves garlic minced
• 1 tbsp minced onion
• 1 tsp oyster sauce
• 1 tsp soy sauce
• ¾ cup whole kernel corn
• ¼ tsp black pepper
• Salt to taste
• 3 – 4 patchoi leaves, chopped (green part only), optional

Directions:

1. In a pot, add 4 cups chicken stock, ginger, garlic and onion. Bring to a boil.
2. Meanwhile mix together the remaining ¾ cup chicken stock with the cornstarch until dissolved. Lightly beat the egg and egg white in a separate bowl. Set aside.
3. When the mixture is boiling, add the cornstarch mixture and mix well. The mixture will thicken a little. Let come to a boil again.
4. Add the patchoi, corn, soy sauce, oyster sauce and a pinch of salt. Let cook for a few minutes.
5.  Swirl the mixture and slowly add the eggs, stirring while adding.  Taste and adjust seasoning if necessary. Serve hot.