halfbakedharvest4.5
30 Minute Chinese Egg Drop Chicken and Rice Soup
For nights when you’re craving Chinese, but don’t want to leave the comfort of your kitchen.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
1. Heat the sesame oil in a large saucepan over medium heat. When the oil shimmers, add the ginger and red pepper flakes and cook until fragrant, ⏱️ 30 seconds to ⏱️ 1 minute. Stir in the broth, soy sauce, and rice vinegar. Add the chicken. Increase the heat to high and bring to a simmer. Simmer covered for ⏱️ 15 minutes, until the chicken is cooked through. Shred the chicken with 2 forks. 2. Meanwhile, in a small bowl, whisk together the cornstarch and 1⁄4 cup cold water until smooth.3. Bring the soup to a boil and slowly add the cornstarch mixture and cook, stirring often, until thickened, about ⏱️ 3 minutes. Reduce the heat to low and carefully add the eggs, stirring to break them apart as they cook in the liquid. Stir in the spinach. Remove the pan from the heat and stir in the green onions. Taste and add more salt and pepper as needed.4. Divide the rice among four bowls and pour the soup over the top. Garnish with green onions and chili oil.
sesame oil2 tablespoonscornstarch1 tablespoonlarge eggs, beaten3
2
Garlicky Chile Oil
3
1. Heat a large skillet over medium heat. Add the peanut oil, garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, ⏱️ 5-8 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
garlic, thinly sliced or smashed6 cloves
Nutrition Facts
calories
667 kcal
serving Size
1 serving
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