Chicken Egg-Drop Soup
- 4 cups low-sodium chicken broth
- 1 1 -inch piece ginger, thinly sliced
- 4 scallions, roughly chopped
- 2 tablespoons mirin (sweet rice wine) or dry sherry
- 1/2 pound skinless, boneless chicken breasts, cut into 1/4-inch cubes
- 1 teaspoon toasted sesame oil
- 4 tablespoons cornstarch
- Kosher salt and freshly ground white pepper
- 3 large eggs, well beaten
- 1 small bunch watercress, tough stems removed
Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin.
Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use.
Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes. Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress. Divide the soup among bowls.
Photograph by Con Poulos
Recipe courtesy of Food Network Magazine
Recipe courtesy of Rachael Ray