- 1 Quart - Low Sodium Chicken Broth
- 4 Eggs
- 1 tsp - Low Sodium Soy Sauce
- 1 tsp - Corn Starch
- 2 tsp - Water
- 1/2 tsp - Sugar
- 1/2 tsp - Shaoxing Chinese Cooking Wine
- 1/2 tsp - Sesame Oil
- 1/4 tsp - pepper
- 1 - Green Onion (chopped)
- In a pan or wok, combine broth, soy sauce, sugar, Shaoxing wine, sesame oil and pepper.
- Bring to a boil over medium heat.
- Combine corn starch and water to make a slurry and pour into the simmering broth to thicken slightly.
- Beat the four eggs thoroughly and slowly drizzle back and forth into the broth.
- With a spoon lightly move the broth back and forth to prevent the eggs from clumping together.
- Garnish with green onion.
Enjoy!
Gonna be making this tomorrow evening. Excitement!
ReplyDeleteHope you enjoy Janet! Please let me know how you like it.
DeleteLarry