| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | 1 | Servings | |
INGREDIENTS
| 2 | Tblesp cornstarch | |
| 6 | c | Chicken bouillon |
| 2 | Tblesp soy sauce | |
| 3 | Tblesp vinegar | |
| 1/4 | ts | Pepper |
| 1/2 | ts | Monosodium glutamate |
| 1 | Scallion, minced | |
| 3 | Eggs, beaten |
INSTRUCTIONS
In large saucepan mix cornstarch with small amount of cold bouillon. Add remaining bouillon and other ingredients except eggs. Bring to boil and simmer until clear, stirring occasionally. Gradually stir in eggs, season to taste, and serve at once. Makes about 1 1/2 quarts. Posted to EAT-L Digest 01 Sep 96 From: Julie Sterchi <[email protected]> Date: Mon, 2 Sep 1996 20:29:56 -0700
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