Cucumber Chicken Eggdrop Soup

Cucumber Chicken Eggdrop Soup
Cucumber Chicken Eggdrop Soup


  • 5  boneless chicken pieces.
  • 2 med sized peeled and coarsely grated cucumbers.
  • 1 bay leaf
  • 1 teaspoon peppercorns.
  • half an inch piece of grated ginger.
  • 1 clove of mashed garlic.
  • 1 cup milk.
  • 2 tablespoons cream.
  • 1 teaspoon butter.
  • salt to taste.
  • 2 eggs beaten up.
  • 1 large sliced onion.
  • Few very thinly sliced spring onion leaves.

  1. Put the chicken in a pressure cooker with 3 cups of water.
  2. Add ginger, garlic, bay leaf, onion, peppercorns and salt.
  3. Cook until chicken is tender for about 15 minutes.
  4. Strain the chicken , remove the chicken pieces and shred the meat off the bones.
  5. Put the chicken stock back on the stove and add the grated cucumber to it.
  6. Add the shredded chicken and butter, allow to simmer on slow fire.
  7. While its bubbling, drop the beaten egg in a thin drip slowly, beating the drop constantly with a fork into the soup.
  8. Add the spring onions for garnish. (optional)
  9. Allow to cook for 5 minutes.
  10. Add fresh cream.
  11. Serve hot with garlic or crusty bread.


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