EGG DROP SOUP FOR THE SOUP KITCHEN ENJOY DAN:

EGG DROP SOUP WITH CHICKEN AND CORN by CHEF DAN:

Serves 30-40

INGREDIENTS:

2 whole chickens

5 onion, chopped

5 carrots, chopped

2 thumb-size fresh ginger, finely minced

4 tablespoons grape-seed oil

1 (4.5 pound) can corn

22 cups chicken stock

1 cup rice wine vinegar

1 cup soy sauce

2 tablespoons EACH coriander seeds, fennel seeds, and mustard seeds

1 tablespoon EACH Chinese five spice and white pepper

1/4-cup cornstarch

1/4-cup cold water

7 eggs, whites, lightly beaten

DIRECTIONS:                           (HEAT THE OVEN TO 375 DEGREES)

1.   In a dry fry pan add seed and when they start to pop remove. Let cool.

2.   In a coffee grinder pulse until smooth.

3.   Remove gizzards from chicken and wash then pat dry.

4.   Coat the chicken with Johnnie’s season and coat with cooking spray.

5.   Cook for 1 hour and set  aside, then cut into bit-size pieces

6.   In a skillet over medium-high heat add oil, when sizzling.

7.   Add onion, carrots, and ginger, sauté for 5 minutes.

8.   Add corn, soy sauce and five spice, white pepper. and simmer for 30 minutes.

9.   Add stock and chicken.

10.                Turn up the heat and mix together the cornstarch and water mix until smooth.

11.                Add half to the soup while stirring, allowing boiling and adding to the constituency you want.

12.                Turn the heat back down to medium.

13.                In a bowl beat egg whites adding a little water, beat until smooth.

14.                Stir the soup in circles as you add the egg whites in a steady stream.

15.                It should form pretty white wisps on the surface of the soup.

16.                Pout in the rice wine vinegar and cook for 5 minutes.

ENJOY DAN:                                       BON-APPETITE!!