- Chicken Stock1 Liters
- Ginger slices10 Grams
- Spring Onions20 GramsChopped
- Sesame Oil1/2 Teaspoons
- Corn Starch2 Teaspoons
- Boil the chicken stock
- Add in slices of ginger and remove it after a few minutes.
- Pour in the sesame oil and corn starch. Make sure you dissolve the corn starch in some hot water first.
- Stir the chicken stock in a single direction. Pour in the beaten eggs.
- Put in the chopped spring onions at the end and serve!