Ingredients:

  • 4 cups chicken stock
  • 0.5 tsp salt
  • 0.5 tsp sugar
  • 0.25 tsp ground white pepper
  • 0.125 tsp turmeric powder
  • 1 tsp fresh ginger, finely grated
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 3 large eggs, beaten well at room temperature
  • 1 tsp toasted sesame oil
  • 2 scallions, thinly sliced

Instructions:

  1. In a medium saucepan, combine the chicken stock, salt, sugar, white pepper, grated ginger, and turmeric. Bring the mixture to a gentle simmer over medium heat for 2 minutes to allow the ginger to infuse.
  2. In a small bowl, whisk the cornstarch and cold water until smooth. While stirring the broth constantly, slowly pour in the slurry. Simmer for 1 minute until the broth slightly thickens and becomes glossy.
  3. Reduce the heat to low. Use a ladle or spoon to stir the broth in one direction to create a gentle whirlpool. Slowly drizzle the beaten eggs in a thin stream into the moving broth.
  4. Remove the pot from the heat immediately. Stir in the toasted sesame oil and garnish with thinly sliced scallions before serving.