Name: Chicken Egg-Drop Soup
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
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.
Photograph by Con Poulos

Courtesy of Food Network Magazine

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Chicken Egg-Drop Soup

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