Take your chicken broth and bring to a rolling boil. Feel free to make your own chicken broth with water and chicken bullion. This is a lot cheeper and easy to have on hand. Also if you like it a little bit less salty just add a bit more water. Take your egg whites and add to the boiling chicken stock. The boiling motion will separate them. Give them about 10 sec. and then give it a quick stir. Take off heat and dish into bowls. Add green onion for garnish.
~Great served with Cream Cheese Wontons
From: Glorious Grub Cookbook