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jillianchandler
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Edd the eggs to a bowl, whisk, then set aside.
In a new bowl, add the cornstarch and water. Whisk.
In a pot over high heat, pour the chicken stock inside and season it with salt. Mix well. Bring it to a simmer.
Add the cornstarch slurry to the pot, quickly stir it until it’s thickened, and bring it to a boil.
In a circular motion, slowly pour the eggs into the pot. Don’t stir.
Let it set and then stir slightly.
Add the white pepper, sesame oil, and scallions. Stir and…Enjoy!