Ingredients
Chicken stock – 4 cups
Carrot – 2 tsp chopped
Coriander – 1 tsp chopped
Soy sauce – 1/2 tsp
Ginger garlic chopped – 1 tsp
Sugar – 1/8 tsp
White pepper – 1/2 tsp
Cornstarch (mixed with 1/3 cup water) – 3 tsp
Eggs – 2 (beaten)
Oil – 2 tsp
Salt – 1/2 tsp
Steps
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up
Add oil the inner cooking pot and let it heat a bit. Add ginger garlic, carrot, coriander leaves and sauté for few mins.
Next add chicken stock along with sugar, salt, soy sauce, white pepper powder. Mix it well and allow to boil for 5 mins.
Once it starts boiling, add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well as the cornstarch settles at the bottom immediately. Stir the soup continuously and let it boil for a minute.
Carefully drop the beaten egg into the soup and stir continuously. Open cook for another 2 mins. Switch to Keep Warm or Off mode. Finally garnish with spring onion or coriander leaves.
Hot egg drop soup is ready to serve!