Had a want for egg drop soup and not trusting the local restaurants on GlutenFree preparations decide to make a simple home version.
Ingredients:
- 2 cups chicken broth (made from bones and carcass of chicken dinners)
- 4 chicken thighs skin and bones ...
- 4-6 cups water (enough to cover)
- 1 red onion
- 4 eggs
- GF soy sauce
- Toasted sesame oil
- 3 small Bok Choy
Instructions:
- Cut up the red onion to chunks and place in pot with the bones and skins from the chicken thighs and enough water to cover. Roiling boil for 1 hour.
- Filter out the thighs and onions leaving the broth and if needed add the extra broth from a previous chicken broth and bring back to boil for 10 min to reduce a little.
- While waiting for the broth to boil:
- Separate the yolks and whites of 4 eggs
- Mince the meat of the chicken.
- Add the add sesame oil, Bok Choy and minced chicken meat to the broth and reduce heat to low boil for 5 minutes.
- Add in the egg whites stirring softly 3 min.
- Add in yolks and stir softly another 2.
- Add soy sauce to taste and enjoy.
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