Ingredients
- 4-8 scallions chopped
- 2 cloves garlic minced
- 2 cups chicken stock
- 4 Tbs white wine
- 2 Tbs soy sauce
- 2 tsp sugar
- 2 1/2 Tbs cornstarch
- 1/4 cup water
- 4 cup egg whites beaten with 1/4 cup of water
Servings:
Units:
Instructions
- Combine chicken stock, white wine, soy sauce, and sugar.
- In a small bowl, dissolve cornstarch with 1/4 cup of water.
- In another small bowl, whisk egg whites into 1/4 cup water. Set everything aside.
- Heat 2 tablespoons of oil in a wok on medium high heat and stir fry the garlic and onions for 30 seconds. Add the chicken broth mixture and bring it to a boil for 1 minute.
- Add cornstarch mix and immediately afterward, slowly pour in the egg whites and stir very slowly, maybe 2 or 3 times around—do not overstir or you will end up with broken egg clumps. You want long threads. When the sauce thickens, it’s ready.
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