[3 - 3] good soup day four okay this is gonna
[3 - 5] start with stock chicken stock is what
[5 - 7] i'm gonna use you can use beef stock
[7 - 9] vegetable stock whatever i use chicken
[9 - 10] stock because we're putting the babies
[10 - 12] of the chickens in this soup chicken
[12 - 14] eggs if you catch my drift so you know
[14 - 16] just some carrots in my stock do you
[16 - 17] hear that sizzling
[20 - 22] celery so i've done videos in the past on
[22 - 24] so i've done videos in the past on stocks you can check out those videos
[24 - 25] down below i'm just giving you the gist
[25 - 28] of it right now i'm using celery save
[28 - 30] all this stuff use the hearts for stock
[31 - 33] onion and then you can use a leftover bird or
[34 - 36] and then you can use a leftover bird or use the leftover bird bones that you got
[36 - 38] whatever i usually have a leftover
[38 - 39] chicken lying around today i just got a
[40 - 41] rotisserie chicken to show you this all
[42 - 43] right dude so we're going just do some
[43 - 46] black peppercorn i'll throw a bailey fan
[46 - 47] and then sometimes i'll just throw in
[47 - 49] stuff that's going bad in my fridge like
[49 - 51] this bell pepper here and some of these
[51 - 53] chives yeah just stuff that's going bad
[53 - 54] in my fridge right now that's what i
[54 - 56] usually do with my stalks
[56 - 58] then what we'll do is we'll just put it
[58 - 61] on the stove low burner bring it up to a
[61 - 62] boil first and bring it down to a simmer
[62 - 65] put that on low and then the very next
[66 - 68] day you should be left with your stock
[68 - 69] that you just strained out and chilled
[69 - 71] off in the fridge completely i usually
[71 - 73] let my stock go overnight while i'm
[73 - 75] asleep on low come in the morning strain
[75 - 77] it put in the fridge there we go dude
[77 - 79] check out this right here too okay you
[79 - 81] see this yellow layer that is chicken
[81 - 84] fat now i will just strain this guy out
[84 - 86] with a spoon or a sieve whatever and
[86 - 88] toss that you can use it for whatever
[88 - 89] but i'm just tossing it for now here's
[89 - 91] something cool about the chicken fat
[91 - 93] though you can leave this on if you're
[93 - 94] going to hold this in the fridge for a
[94 - 96] week or so and leave the fat layer on
[96 - 97] and that acts like an insulator and it
[98 - 100] keeps it fresher it's like a barrier
[100 - 101] it's pretty neat you could just leave
[101 - 103] the fat on and it'll stay fresher longer
[103 - 107] mr clean please sponsor me
[112 - 112] there's the harry potter sound you guys
[112 - 114] like so much this process is going to be
[114 - 116] way easier than you guys expect all
[116 - 120] right stay with me here stock
[120 - 122] so this is optional right turmeric use
[122 - 124] turmeric to get that yellow color that
[124 - 125] we get in restaurants so i'm just going
[125 - 127] to do a touch of that not too much then
[127 - 129] right here this is sesame oil this is
[130 - 132] gonna add like some richness to it it's
[132 - 134] gonna be rich broth right here and then
[134 - 136] i'll just add a touch of rice wine
[136 - 138] vinegar use any vinegar you want i like
[138 - 140] rice wine because it's a more neutral
[140 - 142] sweeter taste compared to the stringent
[142 - 144] strong vinegar taste i'll just whisk
[144 - 145] this guy up a little bit
[146 - 147] and put that in there
[148 - 150] and now we're gonna bring this up to a
[150 - 152] simmer real quick
[152 - 154] now for about a quart of liquid i'm
[154 - 156] doing four whole eggs
[156 - 158] i have a video on how to crack an egg
[158 - 159] with one hand in case you guys want to
[159 - 160] see it you just take your finger in
[160 - 162] there and flip it open like that done
[162 - 164] until you crack an egg with one hand now
[164 - 166] also you don't want really like fully
[166 - 167] beat well it's a preference thing right
[167 - 169] um you want to lightly beat it if you
[169 - 171] want to have some whites in there with
[171 - 173] your yolk that makes sense to you you
[173 - 174] know you see like the little white
[174 - 176] strings and the yellow strings in your
[176 - 178] egg drop soup i like to see that so kind
[178 - 181] of lightly beat it so it's not fully
[181 - 183] incorporated and mixed in keep this set
[183 - 185] aside for now until this guy fully comes
[185 - 187] up and now over here we're gonna do
[187 - 190] around let's see maybe two tablespoons
[190 - 191] of cornstarch yeah around two
[192 - 193] tablespoons of that if you want your
[193 - 195] soup to be thicker add more just eyeball
[195 - 197] it so we do is we make a slurry i've got
[197 - 199] cold water and my cornstarch right here
[199 - 201] always cold water with cornstarch by the
[201 - 203] way whisk this up and then we're going
[203 - 205] to pour it into here but you don't want
[205 - 207] to ever pour into liquid that is not hot
[207 - 208] and simmering we got to wait for this to
[208 - 211] simmer before we pour in our slurry this
[211 - 212] is called a slurry right here okay it's
[212 - 214] come to a simmer starting to roll boil
[214 - 218] i'm just pouring in my slurry
[219 - 219] now you'll notice that it will thicken
[219 - 221] up almost immediately
[222 - 223] now if you want it thicker you can
[223 - 225] always add more slurry i don't really
[225 - 226] want it that thick
[226 - 228] i might season this with some salt you
[228 - 230] could add in like msg at this point too
[230 - 232] if you want and then i'll just also
[232 - 234] season it with some white sugar
[234 - 236] now what we do is we taste it
[236 - 238] season it to taste with your salt and
[240 - 242] good soup now at this point i'll create
[242 - 245] a vortex right i'm spinning it round and
[245 - 247] round and round and round and then i
[247 - 249] will pour in my egg
[249 - 251] the faster you spin it the smaller your
[251 - 253] ribbons will be the slower the bigger
[253 - 256] you get the point
[258 - 258] if you wanted to you could also add in
[258 - 259] some black pepper to this that's always
[260 - 262] nice and if you want to you can use some
[262 - 265] citric acid to taste or vinegar to taste
[265 - 268] whichever and look at that dude egg drop
[270 - 271] soup it's nice
[271 - 272] it's nice look at that save that from my stock
[272 - 274] over here you could do some scallions or
[274 - 282] chives this is just for the garnish
[284 - 284] there we have it egg drop soup look at
[284 - 286] that there you go dude you try that out
[286 - 287] for you thank you
[287 - 289] oh that's so good how is it delicious
[290 - 292] good stupid soup
[292 - 294] this is really comforting
[294 - 296] where you have it y'all good soup let me
[296 - 298] know what you want to see for good soup
[298 - 302] day 5 comment like subscribe