Ingredients: (Serves 2)
2 cups chicken stock,
1 chicken breasts; chopped very finely,
1 egg,
1 small onion; finely diced,
1/2 tsp ground ginger-garlic,
Little celery; chopped
15 gms cornflour; dissolved in little water,
Salt, sugar and pepper to taste,
1 tbsp butter.
Method:
Melt butter in a wok, add onion, ginger-garlic, celery and saute for 2 minutes. Then add chicken stock and then ads the chopped chicken to it. Cook the chicken in this stock. While at it season with salt, sugar and pepper. Then pour the cornflour mixture to it. Beat the egg and season with little salt and pepper. Then pour it into the soup, while stirring continuously. Serve hot and top with little soy sauce.