4 cups chicken broth or stock
teaspoon white pepper
¼ teaspoon salt
¼ teaspoon sugar
1 teaspoon Chinese rice wine or dry sherry
2 eggs, lightly beaten
2 green onions, minced
A few drops of sesame oil
- Bring the chicken stock or broth to a boil.
- When the broth is boiling, add the white pepper, salt, sugar, and rice wine.
Cook for another minute.
- Turn off the heat and pour the eggs into the soup in a steady stream, stirring
rapidly in a clockwise direction until they form thin strands.
- Add the green onions and sesame oil. Give the soup a final stir. Serve hot.