Create a healthy and low-calorie Chicken and Egg Chinese Soup that is quick, easy, and adaptable to your preferences. For a vegetarian version, utilize an assortment of various vegetables, while prawns or a combination of chicken and prawns offer alternative options. You could use leftover roasted chicken by stripping the meat from the bones, including the wings, to maximize the flavor. If using fresh meat, ensure it is diced into small pieces for quicker cooking.
Chicken and Egg Soup finds its roots in ancient Chinese cuisine, with a history spanning thousands of years. The combination of chicken and eggs as ingredients reflects the Chinese philosophy of balance and harmony in food.
In Chinese culture, chicken and eggs hold symbolic meanings. Chicken represents prosperity, unity, and family harmony, while eggs symbolize fertility and new beginnings. Thus, serving this soup signifies good fortune and blessings for the diners.
China’s vast geographical and cultural diversity has given rise to regional variations of Chicken and Egg Soup. In Cantonese cuisine, the soup often features velvety scrambled eggs and tender chicken, showcasing the region’s emphasis on delicate flavors. In Sichuan cuisine, a spicy twist is added with the use of chili oil and Sichuan peppercorns, offering a delightful contrast of flavors.
Chinese chicken and egg soup
- 300 g chicken meat - breast or leg
- 1 egg
- 1 small piece ginger - dont use powdered
- 3 tbsp soya sauce
- 1 chicken stock cube
- 1 clove garlic
- 1 spring onion
- 1 tbsp lemon juice
- 1 tsp sesame oil
- 500 ml water
- 1/2 cup sweetcorn
- 1 tbsp cornflour
- salt, pepper - to taste
- Finely dice the chicken meat and chop the ginger and spring onions. Avoid using powdered ginger; fresh ginger or ginger paste works best.
- Heat oil in a medium-sized pot and sauté the chicken and ginger for 2-3 minutes. Add the chopped garlic and cook for another minute.
- Pour in the chicken stock and add the sweetcorn. Allow it to cook for 7-8 minutes.
- In a small bowl, beat the egg and mix it with lemon juice.
- Slowly pour the egg mixture into the soup while quickly stirring with a fork to create tiny egg pieces. Ensure the egg fully dissolves. Add soy sauce and sesame oil. Cook for an additional 1-2 minutes.
- In a separate bowl, mix cornflour with a small amount of water to create a slurry. Pour the slurry into the soup to thicken it.
- Stir well and adjust the seasoning to taste.
- Garnish the soup with fresh spring onions.
The total calorie count for the Chicken and Egg Chinese Soup recipe is approximately 615 calories.
If you are planning to serve half of the recipe per person, the estimated calorie intake would be around 307 calories per serving.
However, it’s important to adjust the serving size according to your dietary needs and goals. Enjoy this delicious soup as part of a balanced diet.