3whole scallionssliced, reserving some for garnish
Instructions
Prepare the ingredients.
Prepare the chicken breasts to be boiled. Flatten them with a meat hammer or if they are thick, cut them in half. The more even they are, it's easier to cook.
Bring broth and the spices to a boil in a large pot over medium-high heat. Put in the chicken in the soup and let it simmer for about 10-15 minutes, depending of thickness of the filé. Then, take out the chicken and put on the cutting board.
Shred the chicken into nice pieces of your liking. Set aside.
Stir together water and the cornstarch. Whisk until cornstarch is completely dissolved. Pour into the soup and mix well.Add the scallions and the shredded chicken. Bring the soup to a gentle simmer and then drizzle the egg slowly, in circles, into the soup. Allow to set for a couple of seconds, 15-20s, before breaking up with a spoon (for larger flowers). Turn the heat off.
Sprinkle with the extra scallions.Serve warm and enjoy!Cuisine - Relish the taste!