- Chicken Breast - 1 piece
- Lime Juice - 1 tsp
- Crushed black pepper - 1/2 tsp
- Eggs - 1 whole
- Chicken Stock - 3 cups (I used 3 herb-ox chicken bullion cubes dissolved in 3 cups of warm water)
- thinly sliced vegetables - 1/2 cup (I used mushrooms ,baby corn ,carrots ,celery, shallots)
- Corn flour - 3 tbsp dissolved in 1/4 cup water
- Oil/butter - 1 tbsp
- Soy sauce - to taste
In a pan place the chicken breast and add the lime juice and black pepper and salt to taste , pour in 1/2 cup water and cover the pan .Turn the flame on and let the chicken poach in the water for 15 minutes , turn it around every 5 minutes so that it cooks evenly.Remove the chicken from pan and keep aside to cool.
To the same pan add the 1 tbsp oil or butter and the chopped vegetables and saute until it is soft .
Pour in the chicken stock and bring to a boil .
Simmer for 10 minutes until the vegetables are cooked.
Meanwhile shred the poached chicken breast using 2 forks into thin long pieces and keep aside.
Break and beat the egg in a saucer until it is fluffy.
Bring flame to high and get the soup to a rolling boil.
Slowly pour the beaten egg into the hot soup in a thin stream while stirring continuously in a circular motion- the egg protein cooks on contact with the hot liquid and forms strings that give the typical egg drop look.
Keep the soup boiling and pour in 3/4'th of the cornflour liquid and boil until it starts thickening.
If you like it thicker add the rest of the cornflour liquid.
Add the shredded chicken pieces and simmer for a minute .
Serve hot with chilly and soy sauce.