Egg Flower Soup - cooking recipe

Ingredients

3 eggs, lightly beaten with 3 tsp. water
3 green onions, chopped (including tops)
7 Tbsp. cornstarch
8 c. chicken broth
1 tsp. sugar
1 tsp. salt
1 tsp. sherry (optional)
1 1/2 Tbsp. soy sauce

Preparation

Dissolve the cornstarch in 1/3 cup of the cold broth.
Bring the rest of broth to a boil, then add cornstarch mixture, stirring.
Return to boil.
Reduce heat and add sugar, salt, sherry and soy sauce.
Pour in the beaten eggs in a slow stream. Stir slowly and they will separate into shreds.
Add green onions.