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Foodgeek: |
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Rating: |
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Servings: |
1-1/2 quart |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 tbsp. cornstarch
6 cans chicken stock
2 tbsp. soy sauce
3 tbsp. cider vinegar
1/4 tsp. pepper
1 scallion, minced
3 eggs, beaten
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Directions:
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In a large saucepan mix cornstarch with a small amount of cold stock. Add remaining stock and other ingredients except eggs. Bring to a boil and simmer until clear, stirring occasionally. Gradually stir in eggs, season to taste, and serve at once.
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