Chinese egg flower soup

serves 4
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
• Put all the ingredients except the
egg in a heavy saucepan, and
bring to the boil.
• 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’.
• Let the soup stand for 20 seconds
to allow the egg to set, then serve
immediately.