Shrimp and Egg Drop Gravy Over Rice

This is Cantonese-style comfort food. I grew up LOVING this dish! It's really simple and quick to make (um....like 5 mins! Life can't get easier than that!!), but pays off big when you're done! Feel free to add more shrimp if you're a shrimp lover!

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Serving : 4 people

Ingredients :

Eggs x 2 ( Beaten)

Peas x 1 cup

Shrimps x 8 ( Depends on how much you like shrimp, you can put in up to 16 ) (Peeled & Deveined)

Chicken Stock x 4 cups ( Depends on how much Gravy you'd like to pour over your rice, you can use up to 8 cups of stock )

Corn Starch 1 tbsp ( if you only use 4 cups of Chicken Stock )

Salt to taste

Oil x 1 Tbsp

Shrimp Marinade : ( for 8 shrimps )

Chinese Rice Wine x 2tbsp

Salt x 1 tsp

Ground White Pepper x 1 tsp

Recipe:

1. Marinate the shrimp with all the "Marinade Ingredients" for 10-15 minutes.

2. Heat up the chicken stock in a pot with low heat.

3. Add oil in the wok ( or you can use a pot as well), wait for 30 seconds or so for the oil to get hot.

4. Add shrimp, quicky saute till both sides turn pink, about 1 minute.

5. Add in the heated chicken stock, bring to boil, then simmer for about 2 minute.

6. Add in peas, bring to boil, then simmer for another 1 minute.

7. Season with salt to the point when you think it's a little bit saltier than you'd like it to be.

8. Add 1 tbsp of water into the corn starch. Stir till well combined.

9. Pour the corn starch mix a little at a time into the wok to thicken the gravy.

10. Once it gets to the consistency you like, start dropping the eggs slowly along the side of the wok, and work your way to the center of the wok.

11. Let the eggs sit for about 5 seconds, then use your spatula to slowly break the eggs, like you're drawing a cross ( + ) in the wok.

12. DONE!!

13. Pour desired amount over rice and ENJOY!!!