| • | Reserve 3/4 cup of the chicken broth and pour the remain into a large saucepan.
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| • | Combine salt, ginger and chive with it and bring in it to a rolling boil.
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| • | Take a little normal bowl and stir together the left over broth and cornstarch until soft, keep aside.
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| • | Take some other bowl, whisk egg and egg yolk together utilising a fork.
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| • | Drizzle little egg at a time into the boiling broth mixture, cautiously so the egg should cook immediately.
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| • | Once the egg have been dropped, add the cornstarch mixture slowly to it, keep stirring until the soup is the desirable consistency.
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