For dinner tonight, I thought I would try and recreate one of our take out favorites. We don’t order Chinese often, but when we do, Gayle enjoys the General Tso’s Chicken. And that was on order for tonight. In fact, we did the whole enchilada (sorry to mix cuisines on you).
We started with egg drop soup and egg rolls. I made the egg drop soup from scratch, but the egg rolls were frozen, purchased at the grocery store. The soup was very easy to make. Here is the recipe -Ingredients:
- 4 cups chicken broth or stock
- 2 eggs, lightly beaten
- 1 -2 green onions, minced
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
Not sure why the soup had to be stirred in a clockwise direction, but I did it. I don’t know if I stirred too slow, poured the egg too fast or what, but my egg did not look like what you get from take out. It was more lumpy…kind of like scrambled eggs in broth. And the broth was cloudy. It tasted great though. Next time I’ll try something different with the eggs….probably pour slower.
The egg rolls were not good at all. We decided that next time we would just get our egg rolls from the take out place and forget the frozen ones.
I don’t want to go crazy with the recipes, so I will save the second course for a later blog post.