Egg Drop Soup (Don Tong) 4 cup chicken broth 1/2 tsp. salt 1/2 tsp. sugar 1 egg 1 tsp. cornstarch 1 tbsp. water water chestnuts (optional) green onions (optional) PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat the egg until frothy. In a small cup, mix the cornstarch and water. COOKING: Bring the broth to a boil over medium heat in a soup pot. Add the cornstarch mixture, and stir until slightly thickened. Remove from stove. add egg very, very slowly, drop by drop, stirring constantly. OPTIONAL: If you wish add 2 minced water chestnuts, and/or one sliced green onion, including the white and green parts.
"One cannot think well, love well, sleep well, if one has not dined well."
-- Virginia Woolf