On Apr 12, 1:57 pm, "Sheldon" > wrote:
> On Apr 12, 1:33?pm, (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?
>
> First you need a Chinese style chicken stock, not available canned,
> gotta make your own, or at least try to doctor the canned, with some
> fresh ginger root, white pepper, and a big pinch of msg... and
> typically canned is too strong, gotta dilute it a bit, and real
> Chinese style broths have been clarified and totally defatted. Then
> you need to thicken the broth with cornstarch or arrowroot slurry,
> needs to be fairly thick as adding the egg will cause it to thin
> somewhat. Then add the slightly beaten egg in a thin stream to barely
> simmering broth and then stir gently to create the obligatory
> individual shreds that make it egg drop (do not boil or shreds will
> toughen), helps to pour the egg from considerable height, and through
> the tines of the fork held just at the surface of the broth. Once the
> shreds are created stop stirring or trhe will break up. Garnish with
> a bit of the green part of sliced scallions, and add a few bits of
> julienned roast pork if you got it. Serve piping hot with crispy chow
> mein noodles on the side.
>
> Sheldon Ahso

Since you are so good at this (Chinese recipe), can you give recipe
for Chineses hot and sour soup, if you have? There has been only one
restaurant where this soup has been so perefctly balaced in tests (to
me). I don't mind however complicated it is.