1.5 litre chicken broth
3 tbsp sweet potato flour /corn flour (mixed with 5 thsp water)
3 large eggs – beaten lightly
1 tube Egg tofu – cut into strips
150 g – shredded chicken meat
1 tsp sesame oil
Salt, pepper to taste
1 stalk spring onion – chopped
1) Pour chicken broth into a pot and bring to a boil. Add in shredded chicken meat, tofu, seasoning ingredients and simmer over low heat for 2 minutes. Taste accordingly and adjust to your preference.
2) Stir in sweet potato flour mixture, stir well to ensure that the mixture does not form lumps. When the soup boils again, drizzle in the beaten eggs and stir soup to distribute the egg.
3) Sprinkle with chopped spring onions and serve hot with black vinegar and chilli oil.
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