Egg Drop Soup Recipe From Ris Restaurant

Ingredients

• Broth
• 8 quarts chicken broth 
• 2 whole chickens
• 2 carrots, roughly chopped
• 1 onion, roughly chopped
• 2 celery stalks, roughly chopped
• 1 lemongrass stalk, bruised with the heel of a knife
• 1 cup peeled ginger, roughly chopped
• 1 cup soy sauce
• Salt and freshly ground pepper
•  
• Garnish
• 6 large eggs
• 4 scallions, finely sliced
• Fried wonton skins, julienned for garnish

Directions

1. Combine the chicken stock, chickens, carrots, onion, celery, lemongrass, ginger and soy sauce in a large soup pot. Bring to a boil, then lower to a simmer and cook for two hours. Remove the chickens and set aside. Strain the broth and season with salt and pepper to taste.
2. Shred the reserved chicken into bite-size pieces and add to the soup. Whisk the eggs into the warmed broth,then garnish with the scallions and fried wonton skins. Serve immediately.