 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
I came up with this recipe due to the lack of a Chinese restaurant for 20 miles from here. When I served this to a Vietnamese friend, she said that it came very close to that which she makes. Hers included a bit of soy sauce. Ingredients:
1 (14 ounce) can chicken broth |
1 slice fresh ginger |
1/2 teaspoon dried parsley |
1/2 teaspoon dried onion flakes |
1 egg, lightly beaten |
1 teaspoon cornstarch |
Directions:
1. Boil ginger, parsley, and onion in broth for 5 minutes.
2. Mix cornstarch with a little water, and add to broth.
3. Heat until slightly thickened.
4. Remove ginger and discard.
5. Remove from heat and slowly pour egg into broth while stirring.
6. Enjoy!
|
|