Egg Flower Soup
|Unsalted chicken stock||4 Cup (64 tbs)|
|Chicken stock||4 Cup (64 tbs), unsalted|
|Chinese wine||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Soy sauce||To Taste|
|Eggs||2 , lightly beaten|
|Chopped spring onions||3 Tablespoon|
1) In a saucepan add wine and sesame oil and boil the stock.
2) Add soya sauce as per taste.
3) In a bowl beat eggs with half-teaspoon salt.
4) Transfer into the boiling soup. Stir once or twice.
5) Serve immediately, sprinkled with chopped spring onions.