stock garnished with egg & spring onion">

Dahn Far Tong (Egg Flower Soup)

"This simple nourishing soup can be made in a few minutes using chicken stock cubes. The beaten egg will set when pour into the boiling soup and look like chrysanthemum petals."

4 cups Chicken Stock
2 tablespoons Chinese Wine or Dry Sherry
1 teaspoon Sesame Oil
Salt to taste
3 Eggs beaten lightly
3 tablespoons chopped Spring Onions


Bring stock to the boil, add wine and sesame oil. Taste and add salt if necessary.

Season beaten eggs with half teaspoon salt, pour slowly into the boiling soup. Stir once or twice. Serve at once, sprinkled with chopped spring onions.