Updated: Oct 28, 2019
Prep time 15 mins
Eggs 3 whole whisked
Chicken 7 oz (one chicken breast) cut into 1 cm cubes
Sweet peas 2 tbsp
Carrot 1 small cut into 1 cm cubes
Cabbage ½ cup cut into 1 cm cubes
Spring onion 2 cut into thin slices, separate the whites and greens
Ginger julienne ½ tbsp
Garlic 1 tsp finely chopped
Butter ½ tsp
Chicken stock 32 oz
Water 2 cups
Salt 1.5 tsp
Black pepper powder ½ tsp
Soy Sauce 1 tbsp
In a deep pan add butter and add garlic and then spring whites, cabbage and then add chicken stock and water.
When the chicken stock is almost boiling add soy sauce salt, black pepper powder, carrot, ginger julienne and peas.
When it starts boiling add chicken and cook for 3 mins, keep stirring so the chicken cubes do not stick together.
Add beaten eggs with a tablespoon, one spoon at a time. Stir lightly and not so frequent as we don’t want to break the noodles made by dropping egg. Taste for salt and soy sauce and adjust accordingly.
In the serving bowl add spring greens and pour the hot soup on it. Enjoy it hot.
If you want to thicken the soup you can add 1 tbsp of cornflour mixed in water (add it before adding chicken).