Chinese New Year, also known as the Spring Festival, is China’s most important festival celebrating the beginning of a new year on the traditional Chinese calendar.
In 2020, Chinese New Year falls on Saturday, January 25, beginning a Year of the Rat. Festivities include putting up decorations, giving gifts, fireworks and eating celebratory food with family. In China, it’s the longest holiday of the year.
An easy dish you can make at home to celebrate Chinese New Year is Egg Drop Soup, a Chinese comfort food. To cook the egg within the soup and create a great consistency, the egg is slowly poured in the broth and allowed to poach as you stir the liquid to mix the egg and ensure it doesn’t form a whole shape. Try it out for yourself as an entrée followed by Chinese Fried Rice with a protein of your choice.
Find more recipes on the Australian Eggs website.
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- 2 tsp olive oil
- 2 tsp fresh ginger, finely grated
- 1 garlic clove, crushed
- 4 cups reduced salt chicken stock
- 2 fresh corn cobs, kernels removed
- 1 tbsp salt-reduced soy sauce, plus extra to drizzle
- 2 tsp cornflour, mixed with 1 tbsp cold water
- 4 eggs, lightly beaten
- shallots, sliced to serve
- sesame oil, to drizzle (optional)
- Heat the olive oil in a large saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until fragrant. Add stock and bring to the boil. Reduce heat and simmer for 3 minutes. Add corn and soy sauce and simmer for 2-3 minutes.
- Whisk in cornflour mixture and simmer for 2-3 minutes or until broth is slightly thickened. Slowly drizzle beaten eggs into soup while gently stirring soup in a circular motion. Once all the egg has been added, remove from heat.
- Serve soup topped with shallots and drizzled with a little sesame oil and soy.