1 chinese spoon of corn starch
1 pinch of salt
3-4 eggs
1 scallion
Bring 1 quart of chicken stock to rolling boil (keep about 1/2 cup of chicken stock aside)
Lightly beat the eggs in a separate bowl
Use fork to gently stir boiling chicken stock while you slowly pour in the beaten eggs.
Add a pinch of salt.
Mix unheated chicken stock (1/2 cup from before) with corn starch and stir till blended
Add corn starch mixture to boiling chicken stock
Chop in scallion (I use food scissors because I'm too lazy to take out a chopping board and knife)
Let sit for 2-3 minutes to cool and then serve.
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