Egg Drop Soup
1 jalapeño – sliced – without seeds
1 cup of cooked diced chicken or pork
½ cup diced baby carrots
3 cloves of garlic – chopped
1 inch piece of fresh ginger - chopped
1 handful of Italian parsley – chopped
5-6 cups of chicken broth
1 bunch of scallions – chopped
1 egg plus ¼ tsp. cornstarch – beaten
1 cup uncooked rice
Prepare the rice as directed.
Heat a medium sized soup pot with a drizzle of olive oil. Add the garlic, jalapeño, ginger, carrots and scallions. Sauté until the garlic is just fragrant. Add the diced chicken or pork.
Add the chicken broth and gently simmer on low for a few minutes.
Add chopped parsley and continue to gently simmer.
In a small cup beat the egg with the cornstarch.
Begin to stir the soup as it is gently simmering. Slowly pour the egg and cornstarch mixture into the soup while continually stirring the soup. Turn the heat off and serve.
Place desired amount of rice in a bowl and top with the soup.