Chicken and Egg Soup

Name: Chicken and Egg Soup
Ingredients: 5 cups chicken stock, preferably homemade (page 160); 2 tablespoons corn, grapeseed, or other neutral oil; 4 eggs, beaten; 1 pound chicken breasts or thighs, skinned, boned, and cut into 1-inch chunks; 1 garlic clove, peeled and crushed, or more to taste; 3 scallions, trimmed and cut into 2-inch lengths; 1 tablespoon soy sauce; 1 teaspoon dark sesame oil; Salt and black pepper to taste; Tabasco sauce or cayenne to taste, optional; 2 tablespoons toasted sesame seeds (page 596)

11 ingredients

8 steps

Ingredients

5 cups chicken stock, preferably homemade (page 160)
2 tablespoons corn, grapeseed, or other neutral oil
4 eggs, beaten
1 pound chicken breasts or thighs, skinned, boned, and cut into 1-inch chunks
1 garlic clove, peeled and crushed, or more to taste
3 scallions, trimmed and cut into 2-inch lengths
1 tablespoon soy sauce
1 teaspoon dark sesame oil
Salt and black pepper to taste
Tabasco sauce or cayenne to taste, optional
2 tablespoons toasted sesame seeds (page 596)

Directions

1

Bring the chicken stock to a boil in a medium saucepan.
2

Meanwhile, heat the oil in an 8- or 10-inch skillet, preferably nonstick, over medium-high heat.
3

Add the eggs and spread out thinly into a circle.
4

When the eggs are cooked through and set, carefully flip them over and cook just until the other side is lightly browned.
5

Remove from the heat, cool, cut into thin strips, and set aside.
6

When the stock is boiling, add the chicken and garlic and simmer until the chicken is cooked through and tender, about 10 minutes.
7

Stir in the scallions, soy sauce, sesame oil, salt and pepper, and, if you like, hot sauce or cayenne.
8

Ladle into soup bowls; top with the egg strips and sesame seeds and serve.