Cooking Instructions
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Step 1
Add
Low-Sodium Chicken Stock (2 cups)
in a heated wok or pan. Turn heat to medium.
Step 2
Add
Salt (1/2 tsp)
,
Granulated Sugar (1/4 tsp)
,
Ground White Pepper (1 pinch)
, and stir well.
Step 3
To make the slurry, combine
Potato Starch (1 Tbsp)
and
Water (1 Tbsp)
in a small bowl and stir.
Step 4
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.
Step 5
Crack an
Egg (1)
and beat it until it becomes runny.
Step 6
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.
Step 7
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.
Step 8
Ladle into serving bowls, garnish with
Scallions (to taste)
and enjoy!
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