Serves 2
Directions
- 1Add the chicken stock to the rice cooker pot and hit cook.
- 2Combine corn starch, water, and turmeric powder in a small bowl to create a slurry.
- 3Add the cornstarch mixture to the chicken stock once it boils.
- 4Beat the eggs in a separate bowl.
- 5Drizzle the beaten eggs slowly into the soup once it returns to a boil while stirring constantly to form ribbons.
- 6Season with soy sauce, salt, msg, and white pepper.
- 7Top with green onions and adjust seasoning to taste.
Ingredients
- 2 cup chicken stock
- 2 egg
- 1 tbsp corn starch
- 2 tbsp water
- 1/2 tsp soy sauce
- 1/8 to 1/4 tsp salt
- 1/4 tsp white pepper
- 1/8 tsp msg (optional)
- green onion
- turmeric powder (optional)
Equipment
rice cookerbowl
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