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Egg drop soup with shredded chicken and scallions

Egg Drop Soup with Shredded Chicken

The takeout classic, rebuilt as a full dinner. Silky egg ribbons, poached chicken, big protein, tiny calories.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Calories: 310
Ingredients Method

Ingredients
  

  • 600 g chicken breast about 1.3 lb
  • 1.5 l chicken stock 6 cups
  • 4 eggs, beaten
  • 3 tbsp cornstarch mixed with 4 tbsp cold water
  • 3 slices fresh ginger
  • 1 tsp sesame oil
  • 0.5 tsp white pepper
  • 3 scallions, sliced

Method
 

  1. Bring the stock to a bare simmer with the ginger. Slide in the chicken breasts and poach gently for 12 to 14 minutes until just cooked. Do not boil; boiled breast is dry breast.
  2. Lift the chicken out, rest 5 minutes, then shred with two forks.
  3. Stir the cornstarch slurry into the simmering stock until it turns lightly silky.
  4. Kill the heat. Stir the soup in a slow circle and pour the beaten egg in a thin stream against the direction of the swirl. Ribbons, not clouds.
  5. Return the chicken, season with white pepper and salt to taste, finish with sesame oil and scallions.