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Suam na itlog (egg drop soup with chicken and mushroom)

(2.00/5 - 1 vote)


- 2 fresh farm eggs
- several pieces of oyster mushroom
- to be roughly chopped
- ¼ cup cooked and flaked chicken breast
- 3 gloves of garlic peeled andcrushed
- ¼ teaspoon ground pepper
- ½ teaspoon salt or to taste.
- about 2 cups of chicken stock is needed


Step 1: In a medium sauce pan or casserole, heat the chicken stock until briskly boiling.

Step 2: Add the garlic followed by the chicken meat. After a minute, add in mushroom and simmer on medium heat until it is cooked through.

Step 3: Add in ground pepper and season with salt. Taste the broth and adjust the seasonings accordingly.

Step 4: Finally drop the whole eggs and continue cooking until it is partially cooked with the yolk still runny.

Step 5: If you prefer the eggs to be lightly beaten before adding, you can do so. It?s perfectly okay.

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