Chinese Egg Drop Chicken Soup

INGREDIENTS

• 1 tbsp vegetable oil
• 2 chicken thigh fillets
• 6 cups chicken stock
• 2 spring onions (scallions), bruised, plus extra finely sliced spring onion to serve
• 4cm (1.57 inches) piece ginger, sliced
• 1 tbsp dried shrimp
• 2 tbsp cornflour (cornstarch)
• ¼ tsp ground white pepper
• tiny pinch of turmeric
• 1 tsp sea salt
• 4 eggs, beaten
• 1 tsp sesame oil

DIRECTIONS

1. Heat the vegetable oil in a stock pot over high heat. Add the chicken fillets and cook 3-4 minutes each side or until golden. Add the chicken broth, spring onion, ginger and dried shrimp. Bring to a simmer, then turn the heat to medium and cook for 20-25 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside for later. Discard the ginger pieces, spring onions and dried shrimp.
2. Combine the cornstarch, white pepper, turmeric, sea salt and 3 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Pour into the soup and mix well.
3. Bring the soup to a gentle simmer and then drizzle the egg into the soup. Allow to set for a couple of seconds before breaking up with a spoon. Turn the heat off.
4. Drizzle over the sesame oil and sprinkle with the extra spring onion.
5. Serve warm.