Low-Sodium Chicken Stock (2 cups)
in a heated wok or pan. Turn heat to medium.
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)
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.
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)
Ladle into serving bowls, garnish with
Scallions (to taste)