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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix cornstarch and cold water in a small bowl. Set aside. | 2. Put chicken broth, ginger and scallions in a pot and bring to a full boil. Turn off heat once boiled. | 3. Add beaten eggs to the broth and immediately start stirring with a fork. Eggs should not be forming lumps. If they are, it is because the eggs were not stirred quickly enough after pouring into the broth. Eggs should have a silky texture and appearance. | 4. Add cornstarch mixture and turn heat on low until broth thickens slightly. Turn heat off. | 5. Stir in soy sauce, and sesame oil. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
cold water	1 1/2	1/2		0.0	0.0	0.0	0.0
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
ginger	2	teaspoons	chopped	3.2	0.7108	0.0728	0.03
scallion	1/4	cup	chopped	8.0	1.835	0.4575	0.0475
egg	3		beaten	214.5	1.08	18.84	14.265
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.