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Ingredients
- for the chicken
- 1 lb pounded chicken cutlets
- flour
- egg
- 3 c cooked rice
- 1 1/2 qt egg drop soup (below)
- for the soup
- 1 1/2 qt chicken stock
- 2-3 T cornstarch
- 4-6 eggs
Details
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
Pound chicken cutlets, coat with flour then dip in eggs. Pan fry in vg oil until cooked through. Pour egg drop soup over chicken and let simmer for 20 min. Serve over rice.
Four soup
Bring chicken stock to a full boil; add cornstarch to thicken. Then drop raw eggs one at a time into stock, breaking them up by constantly stirring as they cook.
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