I don’t know why this soup isn’t consistently delicious, everywhere it’s served because it’s not that difficult to make. My daughter loves this soup but she too prefers the soup from one specific Chinese restaurant over any other so, I decided to make it the way she and I both like it. I can tell you that this is probably the Best Egg Drop Soup recipe and it only gets better, the longer it simmers.
It’s got all of the basic vegetable ingredients, including carrot, corn and peas. Other than the egg ribbons, that I teach you how to make, firm Tofu is the preferred protein in this soup and you can garnish with green onion and/or add it directly to the soup. I also show you how easy it is to make the crispy wonton croutons we all love to crunch on in our soup.
MSG is in this recipe and you really shouldn’t worry about it because this soup is good with or without it. However, You really shouldn’t be concerned with all of the misconceptions about this ingredient and HERE’S WHY. Also, know that Chinese restaurants use it in almost everything and it’s one of the reasons their food tastes so much better than your homemade Chinese cooking. MSG achieves that Umami that we all crave in food and if you read the article I linked above, you’ll understand more about it.
Egg Drop Soup Ingredients:
1 pkg Wonton Wrappers, fried crunchies (optional)
1 tsp Olive Oil 1 tbsp Ginger, freshly chopped 2 qt Chicken Broth 2 tbsp Rice Cooking Wine 2 Eggs 2 tsp Sesame oil 1 tbsp Soy Sauce 1 tsp sugar 1/4 tsp White Pepper 1 tsp MSG 1/4 cup Corn Starch, mix with 1 cup of the Chicken Broth 1/4 cup Corn 1/4 cup Frozen Peas 1/4 Carrots 8 oz Tofu, firm, cubed slices 2 Green Onions, chopped
Kosher Salt and Black Pepper to taste
Oil for Frying, 350° Fahrenheit
2 Eggs, for egg ribbons, soup should be boiling. Add Corn Starch after. 1/4 cup Corn Starch, pre-mix with 1 cup of the broth and stir in last. Just watch the short video tutorial and I’ll show yo exactly how to make this Egg Drop Soup.
If you love Gumbo and you’ve been looking for an authentic recipe that’s easy and turns out perfect, every time, this is the recipe for you. If you’ve never tried Chicken and Sausage Gumbo before, this is the recipe for you. It’s got everything you need and starts with the most basic ingredients, the “Holy Trinity”; onion, celery and bell pepper.
Chicken, Sausage or Shrimp
This is a Chicken and Sausage Gumbo which consists of smoked Andouille sausage, a classic Cajun delight. But this recipe can be easily converted to a shrimp gumbo recipe if you simply swap the proteins out, pound for pound and season the shrimp the exact same way I recommend you season the chicken.
The Love for cooking Gumbo
It’s important to note that any gumbo starts with making a roux, which is slowly cooked equal parts of oil and flour. This is the base of the flavor in any gumbo, and it takes a lot of patience to make because it’s constant stirring over medium heat for, approximately, 20 to 30 minutes.
In the south, or online, roux can be purchased pre-made in mayonnaise size jars just like the one I show you in the video tutorial. If you can get your hands on some, it saves a ton of time cooking this recipe and you can focus on the other ingredients, instead, that make this Chicken and Sausage Gumbo so amazing.
Chicken and Sausage Gumbo Ingredients: 4-6 servings
1 Onion, chopped 1 Bell Pepper, chopped 1 Jalapeno, chopped (optional for spicy tastes) 2 Celery sticks, chopped 4 Garlic Cloves, chopped 4 tbsp Roux, (4 tbsp vegetable oil 4 tbsp all purpose flour, cooked) 1/2 can Beer
Kosher Salt & Pepper to taste
1 tbsp Blackened Seasoning, on chicken 1 tsp Kosher Salt & Pepper mixed, on chicken 4 Boneless Chicken Thighs, sliced 1 lbs Andouille Sausage, sliced 1 qt Beef Broth 4 Bay Leaves 4 Green Onions, chopped 1 Bunch Fresh Parsley, chopped
6 cups Long Grain Rice, steamed Louisiana File Powder, a few dash’s for topping each serving
I designed this recipe to easily be doubled or tripled, if need be. Just follow the instructions in the video tutorial and I’ll show you exactly how to make this Chicken and Sausage Gumbo.
I’ve been searching for a recipe that is exactly what anyone would expect amazing Chili to taste like, if that’s how it was described to you. If someone tells me “it’s the best”, by golly, it better be. I don’t want it thin and runny or light on the meat and it better not have any funky after taste. It just better be the best damn chili I’ve ever eaten or, at least, be convinced its the best in the moment I’m eating it. Well, this is it. I pulled it off and it isn’t that crazy either. There aren’t a million and one ingredients. I’ve even added a “Poor Man’s” hack to the recipe and a way to save money on bacon.
I’m going to shoot you straight and tell you right out of the gate, this recipe has meat, as it should, and a lot of it. I do have a fantastic Vegetarian Chili recipe on here, if you’re interested, but this is exactly the way I like my chili and it’s how I think it should be prepared anywhere. I’m talking about bacon, pork sausage and ground beef mixed into this recipe so, be prepared to go to work.
The cool thing is, I found a way to save 2/3 the cost on bacon by purchasing Bacon Ends and Pieces instead of a standard package. The cheapest bacon around here averages about $3.50 US for a 12 oz package and I bought 3 lbs of Bacon Ends and Pieces for $5.50 so, you do the math. The best part is is that it’s perfect chopped up into little pieces that can blend right in with the ground beef and pork sausage.
There are plenty of beans to choose from that you can add to your chili and you’re welcome to substitute or add your favorite to this recipe. My self, I like to stick with the classic Pinto Beans. It’s the way I had it growing up and it’s still the way I like to eat my chili today. In this recipe I use two 30 oz can’s of Frijoles, Pinto Beans, with the juice, but you can use dry beans and reconstitute them ahead of time, if you prefer. Just be sure to add about a cups worth of broth to the recipe to compensate for the missing bean juice. You also might have to add a pinch of salt for the missing sodium.
Fine Tuning the Chili
In this recipe, I season the ground beef and pork sausage with 2 small packages of Taco Seasoning; about 2 oz. That’s the Poor Man’s hack I mentioned but once everything is combined, it’s time to fine tune the recipe with a few key ingredients and spices. I add Cumin, Coriander, Chili Powder, Cocoa and Mexican Oregano. Anything else you may think it needs is probably already in the taco seasoning. Unless you want to add Worcestershire or something, not needed btw, I would stick with the original recipe. I also add a few splashes of Brandy but that’s optional. It’s not uncommon to add beer if you prefer or your favorite bourbon.
This recipe is Chili so, it’s a little on the spicy side. I don’t think it’s too hot to eat but I don’t think it’s exactly for children either. If you’re making this recipe for kids or someone that has mild tastes, use bell peppers instead of Jalapeno’s, mild Taco Seasoning, instead of original, and use only 1 Chipotle Pepper in Adobo Sauce. You might even want to ditch the addition of Chili Powder. Feel free to tweak anything else to your specific tastes, if you like, just know that I stand behind this recipe 100% and I think it’s perfect exactly the way it is.
Amazing Chili Ingredients:
1.5 lbs Hamburger 12 oz Bacon, chopped 1 lbs Pork Sausage, breakfast 2 pkg Taco Seasoning, original (2 oz )
1 Onion, chopped 3 Jalapenos, chopped with seeds & membrains 3 Chipotle Peppers in Adobo Sauce, chopped 8 Cloves Garlic, chopped 2 30 oz cans Pinto Beans with Juice 2 15 oz cans Tomato Sauce 2 15 oz cans Diced Tomatoes
1 tbsp Cumin 1 tbsp Mexican Oregano 1 tsp Chili Powder 1 tsp Coriander 1/2 tsp Cocoa 1/2 cup Bourbon, optional Salt and Pepper to taste
Follow the instructions in the video tutorial and I’ll show you exactly how easy this Amazing Chili is to make.