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Ingredients
1 Tablespoon peanut or vegetable oil
1/2 Teaspoon ginger
1 Green onions, chopped
1/2 Pound ground chicken
1 Tablespoon Japanese sake
1 Teaspoon salt or to taste
3 Cups chicken stock
2 Cup frozen corn
1 Cup frozen peas
2 Tablespoons potato starch flour
3 Eggs, beaten
Instructions
Heat oil in a large stock pot until warm, add ginger and white part of green onion, stir a few times until fragrant.
Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.
Add chicken stock and 2 cups water. Turn to high heat, bring to a boil. Add frozen corn and peas and bring to a boil again.
While soup is boiling combine potato starch with 1/4 cup water in a small bowl.
Turn off heat. Swirl potato starch slurry into the soup, mix well.
Slowly drizzle egg into the soup in a swirling motion while stirring.
Serve immediately.