"Skyhooks" wrote in message
...
Lovely EvilOne wrote:

Anyone have a recipe for making this that tastes like the
kind you get
from a chinese place? Yes, I did google and got a whole bunch
of recipes
- some of which seem to include things I wouldn`t expect. .
The egg drop
I used to get seemed pretty simple just a rich broth and the
eggs. I
tried making with canned chicken broth at home and it wasn`t
nearly as
good. Some of the recipes called for either flour or
cornstarch - is
that what I`m missing?

I use a cornstarch slurry to thicken the chicken broth/stock
until
desired texture is reached, then add beaten whole egg(s) into
the hot -
but not boiling or bubbling - thickend broth, a spoonful at a
time. But
first, I add spices and flavoring to the chicken broth; soy
sauce,
grated fresh ginger, sesame oil (very little), rice wine
vinegar,
chopped chives or green onions, etc.

Sky

P.S. Yes, I use canned chicken broth (low sodium).

P.P.S. I do not recommend using flour as a thickening agent
for this
dish.

Escoffier always abhorred the taste of uncooked flour and for
thickening insisted that you should cook it in a roux. In
general, I can't disagree unless you are going to cook the flour
in the liquid for a very long time.



--
James Silverton
Potomac, Maryland