Egg Drop Soup

A light starch-thickened chicken broth into which beaten eggs are streamed in thin ribbons, seasoned with white pepper.

Ingredients

• 500g chicken thighs
• 400g glutinous rice
• 2 tbsp crushed Sichuan peppercorns
• a pinch of doubanjiang (chili bean paste)
• 1/4 cup neutral vegetable oil
• 200g shiitake mushrooms
• a handful of fresh chives, chopped
• a drizzle of soy sauce
• 1 cup pork stock

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the minced garlic and grated fresh ginger gently until soft and fragrant.

2. 2

   Stir in the white pepper and star anise, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chicken thighs and carrots, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chicken thighs is tender, about 10 mins.

6. 6

   Stir in the glutinous rice and continue simmering for a few minutes more, until heated through.

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