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.