When you start cooking Chinese food, you will find that everything cooks very quickly. Cut up the meat and veggies and measure out each ingredient separately. If you do this before you start cooking, it is much easier.
There is a wide variety in Chinese soups. Some Chinese soups are light and cook quickly while others are more robust and take longer to prepare. This Chinese Egg Drop Soup is a light soup and is very easy to make. Just remember it does not take long to cook and each step is very quick.
Egg Drop Soup
1 tablespoon water
1 tablespoon cornstarch
3 tablespoons of water
6 cups of chicken stock
1/2 teaspoon sugar
1 tablespoon of soy sauce
1/4 cup frozen green peas
6-8 water chestnuts, finely sliced
2 green onions, stalk only.
Finely chop the green stalk (optional)
Place the eggs in a small bowl and beat them with a fork or a small whisk until blended. Add in the water. Set aside.
Put the cornstarch and water in a small bowl or cup and blend with a fork until it has no lumps.
Put the stock in a large saucepan and bring to a boil. Reduce the heat to medium and stir in the sugar, salt, and soy sauce.
Take the cornstarch mixture, stir it with a fork a couple times so it has no lumps and add to the stock. Stir the soup while the soup thickens. When it is thick enough for your taste add the green peas and water chestnuts. Reduce heat to low.
Stirring the soup constantly, slowly add the eggs. Stir the soup until the eggs until they separate into shreds, then turn off the heat. Do not over stir the eggs or the shreds of egg become very small.
Serve and garnish the egg drop soup with the green onion stalks.