CHICKEN EGG-DROP SOUP

Chicken Egg-Drop Soup image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 206 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 176 milligrams, Sodium 320 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 22 grams, Sugar 1 grams