Chicken Egg-Drop Soup (Food Network Kitchens) |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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.
4. Photograph by Con Poulos
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