Chicken Seaweed Soup

This chicken seaweed soup is basically made with 3 ingredients found in almost any refrigerator, it is also simple to master and very nutritious.

Pot, wok, spider, spoon, bowl.

2 chicken legs, skinless, boneless, chop into 1-inch sections (P1)

1/2 cup edible seaweed, soften by soaking in warm water for 5 minutes

1 tbsp. chopped scallion

1/2 stalk scallion

1 raw egg

2 tbsps. vegetable oil

P1

1 tbsp. light soy sauce

1 tsp. salt, or to taste

1. Put a large pot of water on to boil, add the chopped chicken, cook over high heat until boil, skim the forth with a spider or a spoon, then add chopped scallion, 1 tsp. salt and 1 tbsp. light soy sauce, reduce heat to medium and cook, until nearly cooked through, which will take about 15 minutes.

2. Beat 1 egg in a bowl, whisk lightly with pinch of salt, then heat 2 tbsps.vegetable oil in a wok, when the oil is hot, pour in the whisked egg, pan fry over medium heat to a golden flat sheet (P2), then cut diagonally into thin strips.

P2

3. Cut 1/2 stalk scallion diagonally into 1-inch strips (P3).

P3

4. Add the soaked seaweed back into the pot in which it was cooked, cook briefly then place into individual warmed bowls (P4).

P4

5. Garnishing with scallion and egg flat sheet strips before serving (P5).

P5