This recipe is from my friend
I have altered the original recipe by adding the lettuce at the last minute to preserve its crispy texture. The heat of the soup is enough to cook the lettuce to perfection.
Pour the chicken stock into a pot and bring it to a simmer.
Lightly beat the egg in a small bowl and then mix in the sesame oil.
Toss the sugar, salt, pepper and soy sauce into the simmering stock and give it several good stirs. Next toss in the white spring onions, and then drizzle in the egg mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands. (I have found that stirring the egg in a figure eight works quite well.)
Remove the soup from the heat and toss in the shredded lettuce, stirring all the while. Garnish with the finely chopped spring onion greens and serve at once.
For a more substantial soup, add
© 1998 Ken Hom. All rights reserved.