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Chi Tan T'ang


Total Time: 20 min (Prep 10 min; Cook 10 min)

Yield: 6 servings




8 cubes chicken bouillon

6 cups hot water

2 tablespoons cornstarch

2 tablespoons soy sauce

3 tablespoons distilled white vinegar

1 green onion, minced

3 eggs, beaten



Chi Tan T'ang


In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.