Chinese egg soup "Danhuatang"
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Danhuatang egg soup is a popular Chinese dish. In China, this soup can be found on the menu of any restaurant and as a home dish.
It's essentially a light chicken broth that's thickened by adding eggs and starch and flavored by adding green onions and a splash of sesame oil.
Danhuatang is a simple and healthy soup that can be made in minutes from almost nothing. Ideal when you want a warming and light meal.
Ready broth, a couple of eggs, five minutes on the stove and the soup is ready! The soup turns out thick, aromatic and very light. Try it!
Ингредиенты
Chicken broth - 1 l
Sesame oil - 1/2 tsp.
Salt - 1/2 tsp.
Ground white pepper - to taste
Turmeric - 1 pinch
Chicken egg - 3 pcs.
Green onions - 2-3 stalks
Corn starch - 1 tbsp.
Cold water - 125 ml
Additionally/optional:
Sugar - 1 pinch
Ginger - 1-2 slices
Fresh herbs - to taste
Рецепт
1. Add the chopped white part of the green onion to the chicken broth and bring to a boil. If desired, you can add a few slices of ginger for aroma and taste.
2. When the broth boils, add sesame oil, salt, ground pepper to taste and a pinch of turmeric. Turmeric in this case acts as a natural dye. It is added to make the color of the finished soup brighter, thereby giving it a “restaurant look.”
3. Pour cold water over the starch and mix thoroughly so that no lumps remain. The starch will settle to the bottom quite quickly, so stir it thoroughly again before adding it to the soup.
4. Mix the eggs until smooth. The basic option is to add 3 whole eggs. If you wish, you can experiment with the number of eggs and the proportions of whites and yolks.
5. There are cooking options when adding 2-3 whole eggs and another 1-2 egg yolks to make the taste more silky.
6. Constantly stirring the broth, pour in the starch dissolved in water in a thin stream. You can reduce or increase the amount of starch, thereby adjusting the thickness of the soup. If desired, you can not add starch at all, but the soup will then be more liquid.
7. Bring the soup to a boil again. Stirring the broth constantly, pour in the egg mixture. The faster you stir the soup when adding the egg, the smaller its particles will be in the soup, and vice versa. By speeding up or slowing down the stirring process, you can achieve different textures.
8. Turn off the heat and add a few pinches of chopped green onions. Let the soup rest for about a minute to allow the onions to release their flavor.
9. Chinese egg soup “Danhuatang” is ready! Serve the soup with a pinch of green onions and a few drops of sesame oil. You can add coriander or other fresh herbs to taste.