300g peeled water chestnuts
1 egg
1 tbsp cornflour
94g rock sugar
3 cups water
1. Wash water chestnuts. Drain well. Grate into puree with ginger grinder.
2. Add 2 tbsp of water into cornflour. Mix well. Whisk egg.
3. Simmer rock sugar in 3 cups of water until dissolved. Add water chestnut puree. Simmer for a while. Fold in cornflour solution gradually. Stir well. Bring to a boil then remove from heat. Add whisked egg. Mix well and serve.
Tip: use a chopstick & pour the egg flowing down from the chopstick, you'll get very nice egg flower(dan hua).