Photo: Chicken Egg-Drop Soup Recipe
Ingredients
- 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
Directions
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.
Calories: 206; Total Fat: 8 grams; Saturated Fat: 2 grams; Protein: 22 grams; Total carbohydrates: 12 grams; Sugar: 1 grams; Fiber: 1 gram; Cholesterol: 176 milligrams; Sodium: 320 milligrams
Photograph by Con Poulos
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By Benita14
on February 02, 2012
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I thought this recipe was pretty easy and pretty tasty. However, I agree that the cornstarch made the broth a little gooey. Maybe a little less? And the next time I make this I'll leave out the white pepper. It gave the chicken an odd flavor that I didn't care for.
By Chasing_Savory
Richmond, VA
on January 21, 2012
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This did not remind me of egg drop soup which is what I was hoping for. I like the combination of flavors, although it was a little bland for my taste. The addition of watercress was a good one. However, I think the cornstarch called for, both on the chicken and in the soup made for a much thicker consistency than I would have hoped. The temperature suggested for adding the eggs did not give me the wonderful ribbons that I love in my egg drop. With a little tweaking, I think I will make it work for me, but a bit of a disappointment. Therefore, three stars.
By squikler
on January 16, 2012
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Disclaimer: I had to make some substitutions, so keep that in mind. I didn't have scallions, so I used a small red onion instead. I also had to sub baby spinach for the watercress, since my store was out. :(
I have mixed feelings about this. I feel like the amount of cornstarch was overkill unless you want a really thick, gelatinous soup. And once I added the cornstarch, I wasn't able to get the soup hot enough to make the egg "noodles". But I probably could have waited longer for the soup to warm before adding them in and maybe I'd have had better luck.
All in all, it was a good dish. Far better than what I expect from a take out Chinese restaurant. But I thought it could have been better. I really think this is more a 3-3.5 star dish, but given that I had to make substitutions, I thought a 4 was more fair (I know the watercress would have been an improvement, for sure.
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