Chicken Egg-Drop Soup

Name: Chicken Egg-Drop Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps cornstarch; 3 larges eggs, well beaten; 1 1-inch piece ginger, thinly sliced; 4 servings Kosher salt and freshly ground white pepper; 946 milliliters low-sodium chicken broth; 2 Tbsps mirin (sweet rice wine) or dry sherry; 4 scallions, roughly chopped; 1 teaspoon toasted sesame oil; 227 grams skinless, boneless chicken breasts, cut into 1/4-inch cubes; 1 small bunch watercress, tough stems removed

Chicken Egg-Drop Soup takes about 1 hour from beginning to end. This gluten free and dairy free recipe serves 4. One portion of this dish contains around 22g of protein, 8g of fat, and It works well as a reasonably priced main course. It is perfect for Autumn. Head to the store and pick up scallions, watercress, mirin, and a few other things to make it today. Chicken Egg Drop Soup, Egg drop chicken noodle soup, and Egg Drop Soup With Chicken and Noodles are very similar to this recipe.

Instructions

Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes.

Ingredients you will need

Chicken Broth

Green Onions

Ginger

Equipment you will use

Sauce Pan

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.

Ingredients you will need

White Pepper