Category
Appetizers
Servings
4
Ingredients
- 2 large eggs, lightly beaten
- 6 cups chicken broth
- 1 teaspoon sugar
-
½ teaspoon fresh grated ginger
-
¼ teaspoon ground white pepper
-
½ teaspoon sea salt
- 1 green onion, sliced thin
- 1 tablespoon cornstarch
- 3 tablespoons cold water
- 1 teaspoon rice wine
Directions
- Heat up the Wok, add chicken broth, and bring up to a boil.
- Add rice wine and ginger, reduce to a simmer, and add sugar and ground white pepper.
- Slowly add cornstarch mixture to the broth.
- Pour lightly beaten eggs into stock and stir. Garnish with green onions.
