Wednesday, May 21, 2008

Chinese Egg Flower Soup

Chinese egg flower soup
serves 4

900ml/11/2pt chicken stock
1 tablespoon light soy sauce
2 tablespoons dry sherry
pinch of ground ginger
25g/1oz frozen peas
1/2 red pepper, seeded and diced
1 egg, beaten

• Put all the ingredients except the egg in a heavy saucepan, and bring to the boil.
• Simmer for 5 minutes until the peas are tender. Remove from the heat, and pour the egg in a thin stream through the prongs of a fork so that it ‘flowers’.
• Let the soup stand for 20 seconds to allow the egg to set, then serve immediately.

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