Chinese Egg Soup

Ingredients

900ml/11⁄2pt chicken stock

1 tablespoon light soy sauce

2 tablespoons dry sherry

pinch of ground ginger

25g/1oz frozen peas

1⁄2 red pepper, seeded and diced

1 egg, beaten

Ways of Working

1. Put all the ingredients except the egg in a heavy saucepan, and bring to the boil.

2. Simmer for 5 minutes until the peas are tender. Remove from the heat, and pour the egg in a thin stream through the prongs of a fork so that it ‘flowers’.

3. Let the soup stand for 20 seconds to allow the egg to set, then serve immediately.

Serves 4