EGG FLOWER SOUP

Preparation Method :

• Put the chicken or vegetable stock into a large saucepan with the ginger, soy sauce, oil and five-spice powder. Bring to the boil and allow to simmer gently for about 10 minutes.
• Blend the corn flour in a measuring jug with water and stir into the stock. Cook, stirring constantly, until slightly thickened. Season to taste with salt and pepper.
• In a jug, beat the eggs together with cold water until the mixture becomes frothy.
• Bring the soup back just to the boil and drizzle in the egg mixture, stirring vigorously with chopsticks. Choose a jug with a fine spout to form a very thin drizzle. Serve at once, sprinkled with the sliced spring onions and chopped coriander or parsley.