4 cups chicken broth
1 tbsp. cornstarch combined with 2 tbsp. cold water
1 egg, beaten
1 scallion, finely chopped
1. Heat wok on high heat and add chicken broth. Bring to a boil.
2. Add cornstarch mixture and stir constantly until thickened and clear.
3. Slowly pour in egg using chopstick, stirring in a figure 8 motion, dispersing egg into thread-like pieces.
4. Serve garnished with scallions!
This is very easy and very tasty.