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Chinese Egg Drop Soup

Serves 2-3

1 egg
Cornstarch solution:
1 tablespoon cornstarch
2 tablespoons water

2 ½ cups chicken broth
1 green onion, chopped
1 teaspoon sesame oil
¼ teaspoon white pepper
Salt to taste

1. Beat eggs lightly.

2. Combine cornstarch with 2 tablespoons water.

3. In a 3-quart saucepan, bring chicken broth to a boil over high heat. Give cornstarch solution a quick stir to blend it and add to the broth. Stir for a few seconds until the broth boils.

4. Slowly pour egg into the broth, while stirring. Remove from heat. Add green onions, sesame oil, and white pepper. Salt to taste.

As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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