Egg Drop Soup(Chinese Appetizer) - cooking recipe

Ingredients

3 eggs, beaten
1/2 c. minced chicken
4 water chestnuts, chopped
4 c. chicken broth
2 c. plus Tbsp. water
1 Tbsp. cornstarch

Preparation

Put the chicken, water chestnuts, broth and 2 cups water into saucepan and bring to a boil.
Mix the cornstarch and 3 tablespoons of water and add to the soup, stirring constantly, until thickened.
Add beaten eggs in a slow steady stream to boiling soup, stirring constantly.
Continue to stir until eggs are set.
Serve piping hot.
Makes 6 servings.