EGG DROP SOUP (Tan-hua-t' ang)
From: Cooking of China [Time-Life] - Page 27

3 cups Chicken stock
1 teaspoon salt
1 tablespoon cornstarch dissolved in 2 Tablespoons chicken stock, fresh or canned, or cold water
1 egg lightly beaten
1 scallion, including the green top, finely chopped

Over high heat, bring the chicken stock to a boil in a 2 quart saucepan and add the salt. Give the cornstarch mixture a quick stir to recombine it, and
add it to the pan, stirring for a few seconds until the stock thickens slightly and becomes clear. Slowly pour in the egg and stir once gently.
Immediately turn off the heat. Taste and add more salt if needed. Pour the soup into a tureen or individual bowls, garnish with the chopped scallions
and serve at once.

Serves: 4

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