Fluffy and Creamy Chives and Egg in a Thick Savory Sauce

• 1 bunch Chinese chives
• 2 Eggs
• 200 ml Water
• 1 tsp Chinese soup base (I used powdered whole chicken bouillon )
• 1/4 tsp Salt
• 1 tbsp Sake (optional)
• 2 tsp Katakuriko
• 1 Sesame oil with vegetable oil

1. Beat the eggs, and fry until soft-set, remove and transfer to a plate.
2. Since they'll be cooked through later, be sure to lightly cook.
3. Mix the ingredients together and set aside.
4. Fry the chives in sesame oil, once tender, turn off the heat and add the mixture from Step 2.
5. Heat once more and stir until the sauce thickens.
6. Once it has thickened, add the eggs from Step 1, breaking them apart as you go.

chinese chives, eggs, water, chinese soup base, salt, katakuriko, sesame oil

Taken from cookpad.com/us/recipes/154804-fluffy-and-creamy-chives-and-egg-in-a-thick-savory-sauce (may not work)