Recipes

Ingredients

• 3 (500g) containers chicken stock, such as Joubere
• 2 tablespoons cornflour
• 2 tablespoons soy sauce
• 3 tablespoons white wine vinegar
• 1 spring onion, minced
• 3 eggs, beaten

Preparation method

1. In a large saucepan, heat chicken stock. Mix cornflour with a small amount of water, and stir into stock. Add soy sauce, vinegar and spring onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring vigorously. Serve immediately.