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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