Chinese egg flower soup
ingredients
900ml/11⁄2pt chicken stock
1 tablespoon light soy sauce 2 tablespoons dry sherry pinch of ground ginger
25g/1oz frozen peas
1⁄2red pepper, seeded and diced
1 egg, beaten
• Put all the ingredients except the
egg in a heavy saucepan, and bring to the boil.
• Simmer for 5 minutes until the peas
are tender. Remove from the heat,
and pour the egg in a thin stream
through the prongs of a fork so that
it ‘flowers’.
• Let the soup stand for 20 seconds
to allow the egg to set, then serve
immediately.
serves 4
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