Ingredients
Scale
- 4 cups chicken broth (950 ml)
- 2 scallions, white and green parts separated
- 3 tbsp cornstarch + 3 tbsp water
- 3 eggs, whisked
- ⅛ to ¼ tsp white pepper
- salt to taste
- wonton wrappers, thinly sliced
- oil for deep frying
Instructions
- Heat the broth in a pot on medium heat and add the white parts of the scallions.
- Prepare the cornstarch slurry by mixing the water and starch with a utensil, then using your hands to ensure there are no clumps. Don’t skip this step! You need to feel the starch with your hands because utensils don’t mix all of the clumps, and you’ll be left with clumps of starch in your soup. Then add the white pepper depending on your taste.
- Make sure the pot of broth is not too hot (boiling is too hot – it should be at a medium heat or else the cornstarch will clump and cook too fast). Slowly add the cornstarch slurry while stirring. If you want an extra thick soup, you can add more starch.
- Increase the heat to high and let the soup boil. Slowly add the egg mix while stirring in a circle. Then, lower the heat and let the soup cook on a medium simmer for 15 minutes. This will allow the flavors to develop and leave you with a deeper, more flavorful broth.
- Heat frying oil in a pot. Shake up your wonton strips and add to the hot oil, then remove when golden brown.
- Distribute into bowls and season with salt if needed. Garnish with fried wonton strips and scallions & enjoy!
Notes
The broth is the most important ingredient! Use homemade for best results, or see my notes above for how to spruce up boxed chicken broth.