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Chinese Egg Drop Soup
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.
© Dorothy Huang, 2005
As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (email@example.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.