Egg drop soup may be one of my favorite soups. Mostly because it’s served with fried wontons. I can’t get enough fried wontons. I finally decided to try my hand at making them myself at home and… wowza. So good!
Usually, recipes I find online for Chinese dishes are mediocre at best. It seems everyone wants to find a shortcut to recreate the flavors at home, but they typically end up failing miserably. This recipe, however, was whoa-nelly good. Make it for your friends and they won’t believe you didn’t order take-out.
The recipe did not call for any veggies, so I added what we had in the fridge (carrots, peppers, onions, etc.). I highly suggest you do the same.
Egg Drop Soup
4 cups chicken broth
2 tablespoons green onion, chopped
1/8 teaspoon grated ginger
1/4 teaspoon salt
1-1/2 tablespoons cornstarch
Reserve 34 cup of chicken broth. Pour the rest of the broth into a saucepan. Stir in the ginger, salt and green onions. Bring to a boil. Meanwhile, combine cornstarch with reserved chicken broth. Set aside.
In a bowl, whisk eggs together with a fork. Turn off the burner and slowly drizzle the eggs into the broth with a fork, a little at a time, stirring continuously. The egg will cook right away.
Pour the cornstarch mixture into the broth and stir until it is mixed well.
1/3 cup water
2 cups all-purpose flour
1/2 teaspoon salt
vegetable oil (enough for frying)
In a medium bowl, beat the egg. Mix in the water.
In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares.
Drop the dough squares into hot oil, a few at a time. Cook until just slightly golden, then quickly remove. Wontons will darken further while draining on a paper towel.
3 boneless chicken breasts (about 1 1/2 pounds total)
6 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
4 tablespoons all-purpose flour
4 tablespoons cornstarch
4 tablespoons water
1 teaspoon baking powder
3 tablespoons toasted sesame oil
1 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon chili paste (or just mash up some chili peppers!)
2 cups chicken broth
1/4 cup cornstarch
2 tablespoons sherry vinegar
1/2 cup sugar
2 tablespoons soy sauce
Peanut oil, for deep-frying
3 tablespoons toasted sesame seeds, for garnish
2 to 3 tablespoons finely chopped scallions, for garnish
5 to 6 cilantro sprigs, for garnish
Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs. Serve with rice.