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Ingredients:
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| 3 |
eggs |
| 3 quarts |
water |
| 2 |
chicken legs |
| 1 |
large red tomato (chopped) |
| 1 stalk |
green onion (sliced into rings) |
| 3 tb |
sesame oil |
| 1/2 cup |
cornstarch |
| pinch |
fresh ground black pepper |
| pinch |
salt |
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In a large metal pot, fill with water. Allow room for
much of the water to evaporate. Put two uncooked chicken legs in the water and put on medium
heat for at least 120 minutes. Cook the chicken meat
until it is soft and the juices have gone into the water.
Stirring the
chicken should make the meat fall off of the bone. Remove
the bones from the soup.
In a separate bowl, scramble three large eggs. In another
bowl, mix the 1/2 cup of cornstarch with 1/2 cup of
warm water and stir until it is a paste. Use black pepper
and salt to season the eggs. Heat the chicken
soup until it boils. When water is boiling, quickly
add in egg and lower the temperature to simmering. This
will make the egg drop form large thick pieces in the
soup. Soon after add corn starch-water mix. Add
sesame oil. Stir.
Lower the temperature of the soup. Add chopped tomato
and green onion as garnish. Enjoy the red, yellow, green
colorful and flavorful egg drop soup.
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