Chicken Egg Drop Soup
It's cold outside so why not have a good and warm soup with protein and amazing flavour. Winter's shouldn't be cold when you have this flavorful and tasty soup. Let's make Chicken Egg Drop Soup. It's simple and delicious which will make you go wow, the warmness of the soup with the chewy chicken and soft eggs. It's mouth watering. Let's get started!!!
Chicken thighs with skin
2 tbsp cornstarch
3 tbsp minced ginger
1/2 inch cinnamon
1 tsp cumin seeds
- 1 tsp cumin seeds
- 1 tsp peppercorn
Thai chili pepper
Season your chicken with salt. Place it skin side down in the Dutch oven first then, Turn on the heat and cook on medium high heat.
Once the chicken starts cooking and rendering the fat from skin, cook until it's golden brown. Then flip it and, add in the Aromatics -1 tbsp minced ginger, 1/2 inch cinnamon, 1 tsp cumin seeds, 1 tsp peppercorn. Cook until the aromatics are slightly toasted.
Once toasted add in the stem of green onion and 2 tbsp minced garlic. Cook until the garlic is toasted. Then add 64 ounces of chicken broth. Reduce the heat to medium low and cover it and cook for 30 minutes.
Once cooked, take out the chicken and shred it. Add cornstarch slurry ( 2 tbsp cornstarch and 2 tbsp water) cook for 2 minutes. Then add in 6 beaten eggs. And cook for 3-5 minutes.
Then add in the shredded chicken and rest of green onion. Taste and adjust with salt, garnish with toasted sesame oil and Thai chili pepper enjoy!!
Garnish with some chopped green onion and Thai chili pepper.