Atypical egg drop soup

This egg drop soup is a 15 minute dish including preparation and cooking time. The results is a dish unlike anything found in restaurants. The soup is a sweet minty filling delight that could be a great opening dish for a meal.
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Ingredients:

• 2 skins from raw chicken thighs
  
• 3 cups of water
• 2 stems of cilantro
  
• 2 stems of mint
• 1 apple, diced
  
• 1 medium white onion, diced
• 2 large green onions, diced
• 1 egg
• Season to taste with sugar, pepper and salt.

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Steps:

• Remove the skin from 2 raw chicken thighs
• Drop the skin into boiling water
• Let the skin boil until cooked
• Remove skin from water
  

*This stage of the stew extracts the fats from the skin and serves as a broth for the egg drop soup.

• While boiling, sever the leaves from the stems the mint and cilantro
• Seperate into a bowl
• Add diced apples, green onions, and onions into the bowl
• Pour contents into the broth
• Season to taste with sugar, pepper and salt.
  

Give the ingredients time to boil for 2 or 3 minutes. You should smell the mint.

• Turn off the burner.
• When the water simmers, pour slowly the egg whites and beat the egg as it enters the liquid.

This creates ribbons of egg that is the classic signature of egg drop soup. Do not reheat the soup after performing this step because the egg will froth all over the pot and changes the texture of the dish.

*This dish is still experimental so feel free to add comments. Aaron has a bias towards loving lots of flavor!