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chicken egg drop soup

★★★★★ 1
a recipe by
Thea Pappalardo
Queens Village, NY

This is a recipe that I had cut out of a magazine (I don't know which one). I finally got around to making it last week and it was delicious. It's a little fancier than what you get at the Chinese take-out place. Naturally, I made a few minor changes. Also, I used black pepper because that is all I had.

★★★★★ 1
serves 4
method Stove Top

Ingredients For chicken egg drop soup

  • 4 c
    low sodium chicken broth
  • 1
    1 inch piece of ginger, thinly sliced
  • 4
    scallions, roughly chopped
  • 2 Tbsp
    mirin or dry sherry
  • 1/2 lb
    boneless chicken breast
  • 1 tsp
    sesame oil
  • 3 1/2 Tbsp
  • kosher salt &white pepper
  • 2 lg
    eggs, well beaten
  • 1 c
    baby spinach

How To Make chicken egg drop soup

  • 1
    Pour chicken broth into a large saucepan. Add ginger and scallions and bring to a boil. Cover the pot and reduce the heat. Simmer for 20 minutes. Strain the broth into a large bowl and discard the scallions and ginger. Return the broth to the pot and stir in the wine.
  • 2
    While the soup is simmering, cut the chicken into 1/4" cubes. Toss the chicken with 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/2 teaspoon white pepper and sesame oil.
  • 3
    In a small bowl, dissolve the remaining 3 tablespoons of cornstarch in 1/4 cup water. While the broth is simmering, add the cornstarch mixture and cook about 4 minutes, stirring, until the soup is somewhat thickened. Add the chicken and simmer an additional 2-3 minutes. Drizzle the eggs into the simmering soup a little at a time, stirring as you pour. There should be thin sheets of cooked egg. Stir in baby spinach and serve.

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