Chicken stock ml
| 600 ml | chicken stock |
| 2 | eggs |
| 1 tbs | salt (as written — see note) |
| 1 tbs | sesame oil |
| 50 g | potato starch + water (slurry) |
| few | chives |
Order matters: starch → egg → sesame oil. The thickened stock holds the egg in suspension instead of letting it sink and clump; the oil goes in last so it isn't cooked off.
Salt: the note says 1 tbs for 600 ml, which is ~15 g, i.e. 2.5 % — heavy for a soup unless the stock is unseasoned. Check whether it was tsp; 1 tsp (~5–6 g, ~1 %) is the usual level.