Chicken and Egg Soup

Name: Chicken and Egg Soup
Yield: makes 4 servings
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)

December 14, 2011

Much like the Egg Flower Soup (and Stracciatella variation) on page 115, but far more substantial and suitable as a main course. This is a perfect soup for a cold winter night; many Koreans would add considerably more garlic and a bit of ground hot pepper as well.

Recipe notes

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