My family liked this recipe enough for me to tweak it through several versions until we finally settled on the changes we liked. I add 2-3 slices of fresh ginger to the chicken stock (and skip the ground ginger powder), along with 4-5 scallion whites and a couple cloves of garlic that I smash to release the oils. Simmer this for 10-15 minutes (with a lid on) and then turn off the heat and let it "steep" another 15-20 mins. Remove the onion, garlic and ginger and add 1/2-1 tsp Braggs liquid aminos and 1/8 tsp turmeric(good for the digestion and adds lovely golden color). Thicken before adding the egg. (I nearly double the cornstarch to create my family's preferred consistency). Bring back to a low boil and stir in the egg. Add salt to taste. Then I garnish with the chopped scallion greens. I'm getting rave reviews on this from friends and family and have made it three times this week. We use our own homemade chicken stock and fresh eggs, as well. It can't be beat!
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My family liked this recipe enough for me to tweak it through several versions until we...