Directions:
- Heat the chicken stock in a saucepan over medium-low heat.
- Measure cornstarch into a small bowl (a bowl or other container that will hold a cup and a half of liquid that you can stir without spilling) Put your small whisk in the bowl with the cornstarch.
- In another bowl, beat the egg very well with a fork.
- Back to the stock, increase heat if needed.
- You want the stock to very hot, but not boiling.
- When it gets very hot, lower the heat and ladel out about a cup of the stock into the cornstarch.
- Whisk well, then add back to the stock in the pan.
- Cook, stirring, until slightly thickened.
- Add salt and pepper to taste.
- Slowly pour in the well beaten egg.
- Remove from heat.
- Ladle into four bowls and sprinkle each with green onion.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.77 Kcal (418 kJ) | ||
| Calories from fat | 28.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 5% | |
|---|---|---|---|
| Cholesterol | 47.22mg | 16% | |
| Sodium | 316.55mg | 13% | |
| Potassium | 240.51mg | 5% | |
| Total Carbs | 10.51g | 4% | |
| Sugars | 4.35g | 17% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 7.76g | 16% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.3mg | 1% | |
| Calcium | 14.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 44.14 Kcal (185 kJ) | ||
| Calories from fat | 12.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 5% | |
|---|---|---|---|
| Cholesterol | 20.89mg | 16% | |
| Sodium | 140.07mg | 13% | |
| Potassium | 106.42mg | 5% | |
| Total Carbs | 4.65g | 4% | |
| Sugars | 1.92g | 17% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 3.43g | 16% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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