Cooking liquid from boiling chicken (Recipe ID: 2564923)
a small amount
Bring the strained cooking liquid from boiling the chicken (Recipe ID: 2564923) to a boil. If it is not salty enough, add salt. If it is too salty, add water to adjust.
Once it comes to a rapid boil, season with pepper and reduce heat to low. Add the katakuriko slurry (see Hints) to thicken the soup. The key is to add it gradually.
While stirring the soup gently with a ladle, gradually pour in the beaten egg. Make sure you pour in the eggs while the soup is steadily bubbling.
If the temperature of the soup is too low, or if you stir it too vigorously, the soup will be cloudy. If you add too much of the egg all at once, or do not stir the soup, the egg will become lumpy.
Once the egg sets, turn off the heat immediately. Do not bring it to a rapid boil.
You can make delicious chicken meatballs with the cooking liquid from boiling chicken. (Recipe ID: 2569745)
You can also make a delicious soup from the leftover chicken skins (Recipe ID: 2612486)
Chinese-style soup with fluffy chicken meatball and cellophane noodles (Recipe ID: 2570039 )
Use the same cooking liquid to make Chinese-style mixed rice (Recipe ID: 2564977 )
Chinese-style soup with mizuna greens (Recipe ID: 2614256)
Story Behind this Recipe
This was an egg-drop soup that I made as baby food for my children, but they still love it even now that they are grown-ups. When I don't have cooking liquid from boiling chicken, I use Chinese chicken stock granules. Making the eggs fluffy is key to the delicious taste of this soup!
The katakuriko slurry can be made by dissolving the katakuriko in twice the amount of water - water (2 tablespoons) + katakuriko (1 tablespoon). Add it gradually and slowly while stirring the soup (do not add it all at once) until reaching your preferred thickness. You don't need to use the whole amount. Add the eggs after the soup has thickened.