Egg-Flower Soup

This soup is easy to make and is a long-time favorite in China as well as in other countries.

• 1/2 c.chicken breast, cut into small pieces
• 1 tbsp. cornstarch
• 1 c. water
• 1 c. chicken or vegetable broth
• 1/4 c. thinly sliced water chestnuts
• 1 egg
• 1 tbsp. chopped scallions
  
  How to cook :
  

1. In a small bowl, mix chicken pieces and cornstarch.
2. 2. In a deep saucepan, combine water, chicken or vegetable broth, and water chestnuts. Bring to a boil.
3. Add chicken and cornstarch mixture and return to a boil for about 10 minutes.
4. Beat egg and stir slowly into soup.
5. Dish into a large bowl and sprinkle scallions on top.
   
   Preparation time: 10 minutes
   Cooking time: 25 minutes
   Serves 4
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
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