Egg Drop Soup

Name: Egg Drop Soup
Ingredients: 4 cups chicken stock; 1/2 cup water; 1 clove garlic, sliced; 12 sprigs cilantro; 1 3-to-4-inch piece of ginger, sliced; 20 or so peppercorns; 1 pinch dried shrimp or scallops (optional); Salt; 1 tablespoon plus 1 teaspoon cornstarch; 1 tablespoon Shaoxing wine or dry sherry; 2 eggs; 4 scallion stalks, white and light green parts, sliced thinly on a bias; Freshly ground white or black pepper

13 ingredients

12 steps

Ingredients

4 cups chicken stock
1/2 cup water
1 clove garlic, sliced
12 sprigs cilantro
1 3-to-4-inch piece of ginger, sliced
20 or so peppercorns
1 pinch dried shrimp or scallops (optional)
Salt
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon Shaoxing wine or dry sherry
2 eggs
4 scallion stalks, white and light green parts, sliced thinly on a bias
Freshly ground white or black pepper

Directions

1

Put chicken stock, water, garlic, cilantro, ginger, peppercorns and (if you are using) dried shrimp or scallops in a pot.
2

Bring to a boil, then lower to a simmer.
3

Let cook for 20 minutes.
4

Strain broth into another pot, taste and adjust salt.
5

Bring back to a simmer.
6

In a bowl, whisk together 1 tablespoon cornstarch with Shaoxing wine or sherry.
7

Whisk eggs with remaining teaspoon cornstarch.
8

Whisk wine-cornstarch mixture into soup until combined.
9

With the soup on a low simmer, stir once with a spoon to make a slight current.
10

Pour in the egg-cornstarch mixture, through the tines of a fork, letting it form ribbons.
11

Allow 10 seconds to set, then stir gently to break them up as you like.
12

Top thickly with scallions and ground pepper, and serve.