An American twist to a Chinese favorite. Easy to make and tasty on a cold day.
Author: The Art of Cooking
Low-Sodium Chicken Stock
Ground White Pepper
Add Low-Sodium Chicken Stock (2 cups) in a heated wok or pan. Turn heat to medium.
Add Salt (1/2 tsp), Granulated Sugar (1/4 tsp), Ground White Pepper (1 pinch), and stir well.
To make the slurry, combine Potato Starch (1 Tbsp) and Water (1 Tbsp) in a small bowl and stir.
Add the slurry to the heated broth while its still warm and stir immediately. The soup should thicken once it comes to a boil. Add Sherry Wine (1/2 Tbsp). Once it comes to a boil, turn off the fire.
Crack an Egg (1) and beat it until it becomes runny.
Drizzle the egg in the heated broth in a clockwise direction. Once there is a little bit of egg poured inside turn on the heat to medium and continue to drizzle the egg in the same direction.
Use a ladle to gently push the soup in a forward motion. Do it several times until the egg forms strands in the soup. Add in Sesame Oil (1 tsp) and stir.
Ladle into serving bowls, garnish with Scallions (to taste) and enjoy!
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.