| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Chinese, Soups, Ethnic |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken broth |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
|
Egg |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Water |
|
|
* Water chestnuts (optional) |
|
|
* Green Onions (optional) |
INSTRUCTIONS
PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat
the egg until frothy. In a small cup, mix the cornstarch and water.
COOKING: Bring the broth to a boil over medium heat in a soup pot. Add the
cornstarch mixture, and stir until slightly thickened. Remove from stove.
add egg very, very slowly, frop by drop, stirring constantly.
OPTIONAL: If you wish add 2 minced water chestnuts, and/or one sliced green
onion, including the white and green parts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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