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Egg Drop Soup
(Tan Fa Tong)

6 cups chicken broth
1/2 cup minced chicken
4 water chestnuts chopped
2 tsp corn starch
3 Tbsp water
3 eggs beaten

Bring the broth, chicken, and water chestnuts to a boil. Mix the
cornstarch and water together. Pour into the soup, stirring
constantly. Mix in the eggs until set. Serves 6-8

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