Water chestnut egg drop sweet drink

Peel and rinse the water chestnuts; cut four into small pieces and smash and roughly chop the other four.

Mix two tablespoons of water chestnut starch with two tablespoons of water until smooth and set aside.

Bring two cups of water to a boil, drop to medium and stir in 20 g of rock sugar until dissolved.

Add the water chestnut pieces, return to a boil and cook about a minute.

Stir the starch slurry in slowly, stirring throughout, until the soup thickens.

Stir and pour half the whisked egg in, then kill the heat. Serve hot or chilled.