| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Chinese, Soups | 5 | Servings |
INGREDIENTS
| 1 | ts | Water; 1 Envelope |
| 1 | Whole Egg; Beaten | |
| 1 | qt | Chicken Stock |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 3 | tb | Cornstarch Mixed With 1/2 C. Water |
INSTRUCTIONS
1. Stir water into the egg. 2. Bring the chicken stock to a boil. 3. Add the salt and sugar. 4. Stir in the cornstarch mixture. Remove from heat. 5. Pour the beaten egg into the stock extremely slowly while vigorously stirring the stock. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 247 by "Diane Geary" <diane@keyway.net> on Nov 12, 1997
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