🥚 How to Make Egg Drop Soup Like a Chinese Chef  

The Amazon link to the chicken powder (written recipe) is broken

That was cool,

Can we use chicken broth instead of water?

❤

You mean instead of speedrunning the cooking through the video, and not showing us any details

@@devonchristopher5837 yea. Like, I actually learn important details about the heat, the water, how to stir, when to stir, when to cover the put, etc..

Fr and it’s actually realistic meals, not huge steaks, wagyu, multi step breading, etc

Yeah it’s like a legit cooking show. Not all these “attempting to make” then they just repost the recipe without credit.

​@@devonchristopher5837Like, why, from experience, do you do something, rather than because that's because it is taught like that from school

I love a bowl of ripping hot soup with a ton of pepper lmaoo

I read White People ftw!! 💀

I just hate the smell of white pepper lol but it does taste good.

White pepper is tragically underappreciated.

Me too! I was still a dumb kid though, so i only boil some water, add stock cubes, add beaten egg, then add starch. Eat over rice. Its a nice way to stretch few an egg into 2 meal.

you call that a snack??

@@_psyched_one_420 lol i adjusted the recipe amount to make enough for just me

is that even tasty, doesn't looks like it tho

@@rexthegamergembox it's a pretty good soup, you should try it.

You call it a snack I call it a meal

There are meat-free alternatives for any soup lol, they are much faster to make. Also using chicken for stock instead of pork/beef/sheep meat requires less time. And he used a powdered chicken stock omg that's not a good way to make a soup

@@hollowed4306 Whether is soup has meat or not has never factord into the quantity I make or how long it takes me to cook it, and using a powdered base for a quick weeknight side is totally fine calm down. I’m talking about the tasty broth based soups that you can serve as a quick side, if you’re making your own stock from chicken or eating it as a main dish we’re already talking about two separate things. I’m glad you think you know what you’re talking about though, must feel good.

@@annielynn8730 wow, sorry. Kinda never heard of soup being a side dish, lol Still powdered broth is disgusting in my country and you can feel it instantly so still kinda gross

@@hollowed4306 “don’t yuck my yum” or how about “try some cultural awareness before correcting people”

玻璃心

May I ask what warm porridge is? In the US, porridge is pretty similar to oatmeal or cooked oats sometimes with milk. Is that what you put the soup into? 🍲

@@sweetfreeze5528 I live in Indonesia, so i refer it to rice porridge , or congee as you may more similiar with

@@haris.saputra. I've actually never heard the word congee, but I looked it up and it looks delicious. Even saw a recipe which involved egg drop soup 🥣 Looks delicious I'll have to try it 😋

@@sweetfreeze5528 the basic of Asian porridge/congee is rice that's cooked in more water than usual.. plain and simple. This is "porridge" & some times jf pressed for time or have left over old cooked rice, we give it extra life by cooking it water, making it softer as porridge /congee/soup.. You know how Western staple is bread right? Asian stable is rice. So see how you found ways to make bread pudding deserts from old (or new) bread, we made dish from old (or new) rice. So the rice becomes more like rice soup, this is the white bland rice porridge my mom likes to eat when sick or down as it has no taste flavor except of the water and rice. Then you can add anything reallt to eat it: with salt or sugar, sugarcane pieces, or soy sauce... or scallions w/egg drop soup or any meats, veggies... anything really to add to it. Sky's the limit.

Ooh. Good idea!

Yeah, I realized that the short only showed the pouring the veg into the boiling water. I would have thought that some form of soup stock would have been present before pouring in the beaten eggs.

I always assumed that egg drop soup was dairy free. Why add the half and half?

@@HeatherHotcakes They may mean they used half chicken broth and half water. Otherwise, I would assume that half and half is just something they like for the creaminess and richness.

Which brand. Do u use

Do u have an exact recipe