Egg Drop Chicken

By learen

from interstitial cystitis network IC chef

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

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.