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Imperial Chinese Palace Egg Drop Soup

6 c Chicken Broth
1 lg Egg; lightly beaten with 1 tsp. sesame oil
1/4 ts White Pepper
4 Sliced Green Onion tops for garnish
Salt to taste


Bring the broth to a simmer over low medium heat. Very slowly stream in the egg, use a fork to pull strands of the egg gently. Do not stir vigorously, you will have a mess if you do. Add white pepper and salt. Continue to cook until egg is done.

Serve promptly.




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