How to Prepare / Make / Cook - ?Chinese almond cookie recipe
Chinese almond cookie recipe :
Egg Drop Soup
For many people this soup with its delicate swirls of beaten eggs is the
first soup they remember trying in a Chinese-American restaurant. This
home-style version, not thickened with any starch, is lighter than its
restaurant counterpart. The size of the egg swirls depends upon how fast
you stir the eggs into the hot soup-the slower you stir, the bigger the
pieces.
4 cups Chinese chicken broth (page 64 ) plus 1 teaspoon salt or
2 slices unpeeled gingerroot, 1 X1/8 inch each
2 eggs
½ teaspoon dry sherry
1 tablespoon thinly sliced scallions
Salt to taste
Combine the chicken broth and gingerroot in a medium saucepan and bring
to a boil over medium-high heat.
2. While the broth is coming to a boil, beat the eggs with the sherry
in a small bowl or measuring cup. When the broth is boiling, remove the
gingerroot. Pour a thin, steady stream of egg into the liquid while stirring
constantly. Remove the pan from the heat as soon as all the eggs are added.
Salt to taste, and sprinkle the minced scallions over the top. Serve hot.
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