Chicken Egg-Drop Soup
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 206 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 176 milligrams
- Sodium
- 320 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 1 grams
- Protein
- 22 grams
- Sugar
- 1 grams
- Total: 1 hr
- Prep: 35 min
- Cook: 25 min
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