4 cups chicken stock
2 tablespoons chinese wine or dry sherry
1 teaspoon sesame oil
salt to taste
3 eggs, lightly beaten
3 tablespoons chopped spring (green) onions
Bring the stock to a boil; add wine and sesame oil. Taste and add salt if needed. Season beaten eggs with 1/2 teaspoon salt. Pour beaten eggs slowly into the boiling stock, stirring once or twice. Serve immediately, sprinkled with spring onions.