Name: Egg drop soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 litre (4 cups) water; 1 litre (4 cups) chicken stock; 1 tablespoon light soy sauce; 1 tablespoon chinese cooking wine; 1 clove garlic, crushed; 5 centimetre piece fresh ginger, grated; 400 gram chicken breast fillets; 3 eggs, beaten lightly; 125 gram rice vermicelli, soaked, drained; 1/4 cup loosely packed fresh coriander leaves; 1 green onion, cut diagonally; 2 tablespoon coarsely chopped unsalted roasted peanuts

Ingredients

1 litre (4 cups) water

1 litre (4 cups) chicken stock

1 tablespoon light soy sauce

1 tablespoon chinese cooking wine

1 clove garlic, crushed

5 centimetre piece fresh ginger, grated

400 gram chicken breast fillets

3 eggs, beaten lightly

125 gram rice vermicelli, soaked, drained

1/4 cup loosely packed fresh coriander leaves

1 green onion, cut diagonally

2 tablespoon coarsely chopped unsalted roasted peanuts

Method

1.In a large saucepan, bring the water, stock, sauce, wine, garlic and ginger to the boil; add chicken, return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked. Remove chicken; using two forks, shred meat

2.Gradually whisk egg into the broth in a steady stream. Return chicken to pan.

3.Divide noodles among serving bowls; ladle soup into bowls, then sprinkle with coriander, onion and peanuts

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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