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• 4 cups chicken stock
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 3 tablespoons cornstarch
• 1/2 cup water
• 1 egg
• 1 teaspoon water
• 2 scallions choped
• lightly beat egg and teaspoon water
• mix cornstarch and 1/2 cup water
• bring chicken stock to boil
• add sugar and salt
• slowly mix in cornstarch mixture to thicken the stock
• remove from heat give the stock a sworl with a chopstick or the handel end of a wooden spoon then slowly add the egg keeping the stock sworling
• serve and garnish choped scallions