Chinese Egg Drop Soup:

1 quart chicken bouillon
1 tbsp. candied ginger root

2 eggs
pinch salt
pinch sugar
1 tbsp. oil
1 tbsp. chives
1 tbsp. soy sauce
1 tbsp. rice wine

Bring the bouillon to a boil with the chopped ginger. Beat the eggs and other ingredients together. Beating vigorously, dribble the egg mixture into the hot, but not boiling chicken broth. It should form fine shreds in the soup. Serve.