Egg-Flower Soup

This soup is easy to make and is a long-time favorite in China as well as in other countries.

½ c. chicken breast, cut into small pieces*
1 tbsp. cornstarch
1 c. water
1 c. chicken or vegetable broth
¼ c. thinly sliced water chestnuts
1 egg
1 tbsp. chopped scallions

1. In a small bowl, mix chicken pieces and cornstarch.
2. In a deep saucepan, combine water, chicken or vegetable broth, and water chestnuts. Bring to a boil.
3. Add chicken and cornstarch mixture and return to a boil for about 10 minutes.
4. Beat egg and stir slowly into soup.
5. Dish into a large bowl and sprinkle scallions on top.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves 4

*Try preparing this soup without the chicken and with ½ c. of sliced mushrooms to make a tasty meatless dish.