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In a bowl, whisk the eggs thoroughly and in a separate bowl, combine the cornflour and water to make a slurry.
Heat up the chicken stock in a pot and add in the white part of spring onions, and pour in the cornflour slurry.
Add in sesame oil, white pepper and salt. Give it a stir and bring it to a boil.
Turn the heat to low and pour in the whisked eggs. Allow the eggs to form little petals in the water. Throw in the rest of the spring onions.