• 1 qt. chicken broth
• 1/4 c. cornstarch
• 1 egg, well beaten
• 2 tbsp. chopped scallions
• Mix cornstarch with 1/4 cup cold broth; set aside. Heat remaining broth to boiling; add cornstarch, and mix well. Simmer several minutes to thicken.
• Remove from heat, and slowly pour beaten egg into soup, stirring constantly with wooden spoon so egg forms fine threads. If you have chopsticks, drizzle the beaten egg down the chop stick for extra fine egg threads! You can also use a fork to pour through.
• Pour into bowls and sprinkle with scallions and black pepper
Won Ton Wraps
4oz. Cream Cheese softened
Cream the cream cheese, sugar, and cinnamon together and then add a Tablespoon of mixture onto each won ton wrap.
Use water to moisten the the outside edge of each wonton as you fold. Take each corner and bring together in the middle and use pressure to make sure they wont open during frying.
Drop into deep fryer and remove once they are a gold brown on all sides.
Recipe by Taylor Somerlott