Chicken soup with eggs – a detailed recipe for cooking. value of one serving: (total 4) Calories 206, total fat 8 g., saturated fats 2 g., proteins 22 g., carbohydrates 12 g., fiber 1 g., cholesterol 176 mg., sodium 320 mg., sugar 1 g. Share with friends: 
Photo of the dish: Kon Pulos Time: 1 hour. Difficulty: easy Servings: 4 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 250 gr chicken breast fillet, cut into small cubes
- 4 tbsp. l corn or potato starch
- 4 tbsp. lightly salted chicken stock
- 4 scallions, chopped into large pieces
- 1 root (2.5 cm.) Ginger, peel and cut into thin sliced
- 2 tbsp. l sake or dry sherry
- 1 tsp dark sesame oil
- Salt and Freshly Ground Peppers
- 3 large eggs, shake well
- 1 bunch of watercress salad
Recipes with similar ingredients: chicken, watercress, green onions, ginger root, eggs, starch, sake, sherry
Recipe preparation:
- Pour the chicken stock into the pan, add ginger, green onions and boil. Cook over low heat with a lid 20 minutes. Remove from the stove, remove the ginger and green onions, and strain in a large bowl. Pour the broth back into the pan and add sake.
- Meanwhile, mix the chicken and sesame meat in a bowl oil, 1 tablespoon of corn starch, 1/2 teaspoon salt and 1/2 teaspoon of pepper.
- Dilute the remaining 3 tablespoons of corn starch in 1/4 glasses of cold water. Add corn starch to the broth and cook, stirring over medium heat, until thick, about 4 minutes. Add chicken and boil for 1-2 minutes. Pour in constantly stirring beaten eggs in a thin stream, then add cress salad.
