1 scallion or green onion
2 stalks celery
6 c. chicken stock
3 tbsp. cornstarch
3 tbsp. cold water
1/2 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 eggs

Chop both scallion and celery fine (measures about 1 cup when chopped). Cook in 1/2 cup boiling water for 2 minutes. Add chicken stock and cook to the boiling point. Make a smooth paste of cornstarch and cold water, stir into stock slowly and add sugar, salt, and pepper. Cook, stirring constantly, until bubbly. Reduce heat and dribble in beaten egg. Stir until egg mixture separate into shreds. (Takes 1-2 minutes.)