Chicken Egg Drop Soup
(Serves 2)
Ingredients:
4 Boneless, skinless chicken thighs cut into bite sized chunks
3 Oz (4 medium) Mushrooms, sliced
½ Medium red or green bell pepper, sliced into strips
2 Oz Bok choy, roughly chopped
2 Large eggs, whisked
2 C Chicken broth
½ tsp Salt (More to taste)
1 to 2 tsp Teeny Tiny Spice blend of choice
(Suggested blends: Chinese Five Spice, Penang Curry, Szechuan Spice, Xinjiang Spice)
Instructions:
Heat 2 pans over medium heat.
In one pan, place the chicken thighs, mushrooms, 2 Tbs of water and cover to steam.
Pour the chicken broth into the second pan and bring to a simmer.
After about 3 minutes, sprinkle the salt and spices on the chicken thighs and mushrooms, stir and add in the peppers and box choy. Cover loosely with a lid to keep the heat in and to allow most of the steam to escape.
At this point, trickle the beaten eggs into the simmering broth while whisking.
Pour the broth and egg into two soup bowls and top with the chicken and vegetables.
Adjust seasoning and salt to taste before serving.