Hearty Hot & Sour Egg Drop Soup

1 can of chicken broth
1 cup of water
1 handful of tofu cubes
1 handful of peas & carrots
1 Tbsp of sliced green onions
1.5 Tbsp corn starch
1.5 Tbsp water
1 egg beaten
1 Tbsp General Tso’s Hot & Sour
1 Tbsp Kung Pao Garlic


  • Heat broth & water on high heat, then turn down to medium high.
  • Mix well the corn starch & water, immediately stir the broth in a circular motion & drizzle mixture into broth.
  • As broth thickens in a couple of minutes, keep stirring & drizzle the beaten egg into broth.
  • The egg will turn into silky ribbons suspended in the broth.
  • Time to toss in tofu, peas & carrots.
  • Lastly toss in green onions, Hot & Sour + Kung Pao Garlic… use more spices to intensify flavor.

Serves 2 ppl.

Great combo with an egg salad or fried egg sandwich.

Chicken with Rice

1 whole chicken cut up
1 Tbsp Deep Roasted Garlic
1/2 tsp Kung Pao Garlic
1 Tbsp Garden Herbs & Ginger
1/2 cup of oil
2 cans of chicken broth
2 cups of uncooked rice
4 stalks of celery (sliced)
2 carrots (chopped)
1 large onion (chopped)
1 lb of mushrooms (rough sliced)
Handful of sliced black & green olives


  • Grease large baking pan with some of the oil
  • Spread raw rice on bottom of pan
  • Spread the raw cut vegetables on top of the rice
  • Season & brown chicken pieces in remaining oil in large skillet
  • Place the chicken pieces in pan on top of the rice
  • Pour broth over chicken pieces
  • Cover pan with aluminum foil & seal tight
  • Bake in 350 degree oven for 1.5 hours
  • Garnish with olives

Serves 4 people