Ingredients
- Servings: 2
- 2 (13 3/4 ounce) cans chicken broth
- 1 tablespoon cornstarch
- 1 egg, beaten
- 1 scallion, sliced
Recipe
- 1 reserve 2 tablespoons of broth. set aside.
- 2 in saucepan, heat remaining broth to boiling. mix cornstarch with the reserved broth. stir into hot broth.
- 3 slowly add egg, stirring gently. sprinkle with scallion.
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