What she’d tell you
Five ingredients and ten minutes, and if the stock is homemade it is genuinely one of the best things in this book. Pour the egg in slowly while stirring, and it becomes ribbons instead of lumps.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Bring the stock to a simmer with the ginger and salt.
Mix the cornflour with 4 tbsp cold water and stir it in. Simmer 2 minutes until it thickens very slightly.
Beat the eggs. Take the pot off the boil so it is barely moving, then pour the egg in a thin stream while stirring slowly in one direction.
Off the heat, add the sesame oil, white pepper and sliced spring onions.
If you haven’t got it
Chicken Stock
vegetable stock, which makes it vegetarian and is nearly as good
Cornflour
leave it out: the ribbons are looser but it still works
Keeping it
Two days, though the egg firms up.
Gently, never to a boil.
