It all started with a couple of chicken carcasses in the freezer, left over from a party at which we served the birds roasted. After simmering for a couple of hours with vegetables, we ended up with 3 quarts/liters of stock. What to do?Chicken noodle soup was a possibility, but it was hard to get excited about, thanks to Campbell. Turns out, chicken stock serves as a base for many Asian soups, including the delicious egg drop. Ours is a combination of two recipes.
In a medium-sized saucepan, fry garlic and ginger in vegetable oil, until fragrant. Pour in the stock or broth and bring to a boil. Add green onions, parsley, and the mixture of soy sauce, vinegar, and cornstarch. Reduce the heat so it simmers for a bit. Just before serving, stir in the beaten eggs.
- 2 cloves garlic, minced
- 1-in / 2-cm ginger, chopped
- vegetable oil
- 4 cups chicken stock or broth
- 3 stems green onions, chopped
- 2 Tbsp parsley, chopped
- 2 Tbsp white vinegar
- 1 Tbsp soy sauce
- 1 Tbsp conrstarch
- 2 eggs, beaten
The above is enough for 2 people; scale the ingredients proportionally for larger parties.