Chinese Egg Flower Soup Ingredients
- 900 ml/1 1 ⁄2 pt chicken stock
- 1 tablespoon light soy sauce
- 2 tablespoons dry sherry
- pinch of ground ginger
- 25 g/1 oz frozen peas
- 1 ⁄2 red pepper, seeded and diced
- 1 egg, beaten
Chinese Egg Flower Soup Recipe
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.