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

Ingredients

• 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

Preparation

• In a medium sauce pan or casserole, heat the chicken stock until briskly boiling.
• Add the garlic followed by the chicken meat. After a minute, add in mushroom and simmer on medium heat until it is cooked through.
• Add in ground pepper and season with salt. Taste the broth and adjust the seasonings accordingly.
• Finally drop the whole eggs and continue cooking until it is partially cooked with the yolk still runny.
• If you prefer the eggs to be lightly beaten before adding, you can do so. It?s perfectly okay.

Questions

Photos of members who cooked this recipe

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