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1
Prepare the ingredients: chop green onion into small pieces, chop cilantro, and beat the eggs in a bowl.
2
Mix cornstarch with cold water, stirring until there are no lumps.
3
Bring the chicken broth to a boil and season with salt, sugar, and soy sauce. If using regular broth, taste first and adjust seasoning as needed.
4
While the broth is at a rolling boil, stir the cornstarch mixture and slowly pour it in while stirring the broth continuously until it thickens.
5
Bring the broth back to a rolling boil, then reduce heat to low. Slowly pour in the beaten eggs while stirring gently; slower stirring creates larger egg ribbons.
6
The egg cooks instantly upon contact with the broth. Turn off the heat, then add green onion, cilantro, white pepper, and sesame oil. Stir gently and serve.
PrimedTableBETA
