Chi Tan T'ang (Egg Drop Soup)

Ingredients

3 (500g) containers chicken stock, such as Joubere
2 tablespoons cornflour
2 tablespoons soy sauce
3 tablespoons white wine vinegar
1 spring onion, minced
3 eggs, beaten

Method

In a large saucepan, heat chicken stock. Mix cornflour with a small amount of water, and stir into stock. Add soy sauce, vinegar and spring onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring vigorously. Serve immediately.

Chi Tan T'ang (Egg Drop Soup)