Follow these steps for perfect results
water
chicken
skinned
bouillon cubes
white pepper
eggs
cornstarch
dissolved in water
water
for dissolving cornstarch
yellow food coloring
green onions
chopped
Bring 3 quarts of water to a boil in a large pot.
Add skinned chicken pieces (1 or 2) to the boiling water.
Add 6 chicken bouillon cubes and 1/2 tsp of white pepper to the pot.
Boil the chicken until cooked through, then remove it from the pot.
Reduce heat slightly to maintain a gentle boil.
Gently drop 2 eggs into the boiling water, lightly scrambling them as they enter the water.
In a separate bowl, dissolve 2/3 cup of cornstarch in 1 cup of water.
Slowly pour the cornstarch mixture into the boiling soup while stirring constantly for 30 seconds to thicken.
Add 1/2 tsp of yellow food coloring, stirring to evenly distribute.
Remove the pot from the heat.
When serving, garnish with chopped green onions.
Expert advice for the best results
Adjust the amount of white pepper to your preference.
For a richer flavor, use chicken broth instead of water and bouillon cubes.
Everything you need to know before you start
5 minutes
Can be made ahead and reheated.
Serve in a bowl and garnish with green onions and a drizzle of sesame oil.
Serve hot as a starter or light meal.
Complements the savory flavors of the soup.
Discover the story behind this recipe
A popular comfort food in Chinese cuisine.
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