Pot Sticker Chicken Egg Drop Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I was looking for an easy way to use up some frozen potstickers, and decided to pair this with a fast chicken soup for a winter's night mainstay. This has quickly become a favorite for us! Ingredients:
1 (32 ounce) can chicken broth |
1/2 onion, finely chopped |
wok oil |
2 tablespoons cold water |
1 tablespoon cornstarch |
2 eggs |
1 teaspoon sesame oil |
12 -14 pot stickers (frozen) |
pepper, to taste |
1 tablespoon garlic |
ginger, to taste |
scallion (to garnish) |
Directions:
1. Mince half an onion and saute in 2- T wok oil.
2. Add the chicken broth; season with garlic and pepper.
3. Bring to a boil.
4. Add frozen potstickers and cook according to directions (about 8 minutes).
5. Mix cold water and cornstarch and add to broth.
6. Whip two eggs with some water (about 2 T.) Take the kettle off the heat, and pour egg mixture in a small stream, while stirring.
7. Add 1 teaspoon of sesame oil to the pot for flavor.
8. Garnish with scallions and minced ginger, if desired.
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