Grand Formosa Regent's Chicken Egg Drop Soup

Recipe Ingredients

4 cups	948ml	Chicken stock or broth
		Salt - to taste
		Freshly-ground white pepper - to taste
4		Eggs - well beaten
1/4 cup	36g / 1.3oz	Chopped scallions - for garnish
2 tablespoons	30ml	Chopped cilantro leaves - for garnish

Recipe Instructions

In a saucepan over high heat, bring the chicken stock or broth to a boil. Season with salt and pepper.

With the soup boiling, pour in the beaten eggs in a thin, steady stream. Cook for about 2 minutes, until the egg is set.

Ladle into 4 bowls and garnish with the scallions and cilantro.

This recipe yields 4 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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