INGREDIENTS
4 cups
chicken stock
2
large eggs
2 tbsp
cornstarch
3 tbsp
water
1/4 tsp
ground white pepper
1 tsp
salt
1 tbsp
light soy sauce (optional)
1/2 tbsp
minced ginger
3 tbsp
chopped scallion (white part and green part separately chopped)
1/2 tbsp
sesame oil (optional)