Eggdrop Soup With Chicken & Crabmeat | Soup Cua Recipe
Make Eggdrop Soup With Chicken & Crabmeat | Soup Cua Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth
Main Ingredients
Seasoning
Method
Prepare the Broth
- 1
Combine Ingredients
In a large pot, combine the chicken broth, water, sliced ginger, minced garlic, soy sauce, and sesame oil.
- 2
Simmer the Broth
Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
Add Main Ingredients
- 3
Add Chicken and Crab
Stir in the shredded chicken and lump crabmeat into the simmering broth. Let it cook for another 5 minutes.
- 4
Thicken the Soup
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this mixture into the soup and let it thicken for about 2 minutes.
- 5
Add Eggs
Slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons. Cook for an additional 1-2 minutes.
Season and Serve
- 6
Season the Soup
Taste the soup and add salt, white pepper, and sugar according to your preference.
- 7
Garnish and Serve
Ladle the soup into bowls, sprinkle with sliced green onions and chopped cilantro for garnish. Serve hot.