Place 1 cup
of flour in a mixing bowl. Add
1 egg and mix briskly with a
fork until crumbly. Add small
amounts of flour, if necessary,
so that the mixture has no
sticky particles.
Add 3
tablespoons of cooking oil to a
medium-sized pot; heat oil on
medium-high. When oil is hot,
add flour and egg mixture to
pot.
Brown on
medium-high heat until golden,
stirring constantly with a
wooden spoon to break up the
mixture into small particles.
Remove from
heat and stir in 6 cups of
water. Chop chicken bouillon
cube and add to soup.
Return pot to
medium-high heat and bring to a
boil, stirring occasionally.
Add 2 to 3 tablespoons of Maggi
seasoning and salt and pepper to
taste; boil gently for a few
minutes and serve.
Additional
Maggi seasoning may be added to
taste.
*Maggi
is the company name of a line of
food products which has been
bought by Nestle in Canada and
can be found in the US as well.
The liquid seasoning is quite
salty, so one must be careful
about adding additional salt.
The seasoning is dark in color
and is quite similar to soy or
soya sauce, which probably could
be substituted.
Interestingly, the bottle that
we currently have also has
Chinese writing on it (we have a
very large Chinese population in
Toronto).
