← Nouns Cooking · Chinese

Ingredients

• 1 l chicken stock
• 2 slices Ginger
• 3 Spring onion, sliced, whites and greens kept apart
• 2 tbsp Cornflour (cornstarch)
• 3 tbsp cold water
• ½ tsp salt, to taste
• ½ tsp Sugar
• ¼ tsp White pepper
• 1 pinch Ground turmeric (optional)
• 3 large eggs, well beaten
• 2 tsp Toasted sesame oil

Method

1. Bring the stock to a simmer with the ginger and spring onion whites and let it bubble gently for 5 min. Lift out the ginger and onion.
2. Season with the salt, sugar, white pepper and turmeric (for a sunny colour). Stir the cornflour into the cold water, then pour it into the simmering soup, stirring, until it turns lightly thick and glossy, about 1 minute.
3. Turn the heat to low so the soup is barely moving. Stir it in one direction to make a slow whirlpool, then pour in the eggs in a thin stream from a height. Let them set for 10 seconds before giving one gentle stir to make silky ribbons.
4. Turn off the heat, stir in the sesame oil and spring onion greens, and serve.

Tips

• For a vegetarian version, use a good vegetable stock.
• A fast boil when adding the egg breaks it into tiny bits; low heat and a slow pour give long ribbons. Check your stock is gluten-free if that matters to you.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook BBC Good Food Made With Lau