Steamed Bak Choy, Chicken And Tomato Egg Drop Soup
TM6 TM5

Steamed Bak Choy, Chicken And Tomato Egg Drop Soup

4.2 (5 ratings)

Ingredients

Chicken and marinade

  • 300 g boneless chicken thighs, cut in strips (2 cm)
  • 1 tbsp light soy sauce
  • ½ tsp dark soy sauce
  • 1 tbsp cornflour (starch)

Egg mixture

  • 3 eggs
  • ½ tsp salt

Tomato soup and bak choy

  • 2 garlic cloves, unpeeled
  • 30 g olive oil
  • 5 g fresh ginger, thinly sliced
  • 2 tomatoes, medium size, cut in pieces (3 cm)
  • 2 stalks spring onions, white parts only
  • 700 g hot water
  • 1 chicken stock cube
    or 1 heaped tablespoon chicken stock powder
  • 200 g bak choy (see tip)
  • 1 tbsp cornflour (starch)
  • 3 tbsp water
  • 5 g sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 pinch sugar
  • 1 dash white pepper powder
  • shallot oil, to garnish

Nutrition
per 1 portion
Calories
1160 kJ / 277 kcal
Protein
19 g
Carbohydrates
9 g
Fat
18 g
Saturated Fat
5 g
Fibre
2 g
Sodium
943 mg

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