Tomato, chicken and egg Chinese soup

Egg soup is one of the most common Chinese soup.  I like egg soup because it's very easy to eat and easy for the stomach.  This is a variation of the egg soup with tomato and shred of chicken breast.  Slice the chicken breast and cut into strips.  Then marinate them in salt and sake with some potato starch.  I use Chinese soup stock made in Japan which is basically the stock of chicken and chinese ham.

Boil the soup first then add the chicken breast.  Once you marinate the chicken in potato starch, it adds special texture to the chicken and it won't become dry and hard small pieces.  Then I added pealed tomatoes, chinese mushroom and eggs in the end.

「トマトと鶏と卵のスープ」中華卵スープにトマトと鶏胸肉の千切りを加えたスープ。鶏胸肉は千切りにして酒と塩で下味を付け、片栗粉をまぶす。中華だしが沸騰したところに、鶏を入れて火を通す。片栗粉でコーティングすることで鶏胸肉がツルっとして固くならない。湯向きしたトマトを入れると酸味が加わり、少し「サンラータン」風になる。キクラゲも加えて、最後に卵を静かに入れて沸騰させる。