Jiangsu Egg and Chicken Clear Soup
ChineseChinese RecipesDesi eggsEasy
A light, clear Jiangsu-style soup with shredded chicken, beaten egg ribbons and ginger — gentle, warming and easy on the stomach.
Prep time10 min
Cook time15 min
Total time25 min
Servings3
Ingredients
- 2 eggs, beaten
- 150 g chicken breast, shredded
- 4 cups chicken stock or water with 1 stock cube
- 1 tbsp grated ginger
- 1 spring onion, chopped
- 1 tsp soy sauce
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 tsp sesame oil (optional)
Method
- Bring the stock to a boil with the grated ginger.
- Add the shredded chicken and simmer for 5 minutes.
- Season with soy sauce, salt and white pepper.
- Stir the soup in a circle and drizzle in the beaten egg slowly to form ribbons.
- Cook for 1 more minute and stir in sesame oil if using.
- Garnish with spring onion and serve hot.
Nutrition — estimated per serving
Calories (estimate)150 kcal
Protein (estimate)18 g
Fat (estimate)6 g
Carbs (estimate)2 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: chicken must be cooked through and egg ribbons fully set. Allergens: egg, soy. Substitute: use leftover boiled chicken, or skip the chicken for a plain egg soup. Nutrition figures are estimates only, based on standard per-egg values.