1 egg, lightly beaten
2 tsp. sesame oil
1 qt. chicken stock
1 tsp. sugar
1 tsp. salt
1 tsp. soy sauce
3 Tbsp. finely shredded spring onion whites
3 Tbsp. finely shredded spring onion greens

• Beat egg with sesame oil and set aside.
• Bring chicken stock to a simmer and add sugar, salt, soy sauce and onion whites.  Mix well.
• Add egg mixture in very slow, thin stream.  Mix to break egg into strands.
• Garnish with onion greens.

Source: Ken Hom’s cookbook