About this recipe:This is a delicious and refreshing Hunan soup, which is perfect for the summer. Beaten egg is drizzled into a hot pot of chicken stock, then garnished with chrysanthemum petals before serving. If you don't like the taste of chrysanthemum, garnish with chopped spring onions instead.
1 teaspoon salt
1/2 teaspoon chicken stock granules
2 eggs, beaten
10 chrysanthemum petals
1 tablespoon cornflour, dissolved in 1 tablespoon cold water
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Method Prep:5min › Cook:5min › Ready in:10min
Pour the water into a stock pot and bring to the boil.
Turn down the heat and stir in the salt and chicken stock granules.
Slowly drizzle the beaten egg into the stock pot and stir constantly to form cooked egg bits.
Add the cornflour slurry and stir until the soup has thickened. Sprinkle with the chrysanthemum petals and serve.
Dried chrysanthemum flowers can be purchased in Chinese/Oriental speciality shops or online.
This was very salty, and I think 1 egg would have been much better compared to the amount of liquid. I will be adding additional water and chicken stock granules (as needed) to bump this up from 2 servings to 4 to be able to enjoy it. - 06 Feb 2015