- 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
- 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.