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Categories:Viewed: 23 - Published at: 2 years ago
Ingredients
- 3 12 cups chicken stock
- 1 tablespoon cornstarch
- 1 egg, well beaten
- 2 tablespoons sliced green onions, green only
- kosher salt
- fresh ground white pepper
Method
- Heat the chicken stock in a saucepan over medium-low heat.
- Measure cornstarch into a small bowl (a bowl or other container that will hold a cup and a half of liquid that you can stir without spilling) Put your small whisk in the bowl with the cornstarch.
- In another bowl, beat the egg very well with a fork.
- Back to the stock, increase heat if needed.
- You want the stock to very hot, but not boiling.
- When it gets very hot, lower the heat and ladel out about a cup of the stock into the cornstarch.
- Whisk well, then add back to the stock in the pan.
- Cook, stirring, until slightly thickened.
- Add salt and pepper to taste.
- Slowly pour in the well beaten egg.
- Remove from heat.
- Ladle into four bowls and sprinkle each with green onion.
