3 cups chicken stock
1 teaspoon salt
1 egg lightly beaten
1 scallion, including the green top, finely chopped
2 tablespoons chicken stock, fresh or canned, or cold water
Over high heat, bring the chicken stock to a boil in a 2-quart saucepan and add the salt. Add cornstarch to the pan, stirring for a few seconds until the stock thickens slightly and becomes clear. Slowly pour in the egg and stir once gently. Immediately turn off the heat. Taste and add more salt if needed. Garnish with the chopped scallions and serve at once. Serves 4.
Not a NESTLÉ®-tested recipe.