I woke up with a scratchy throat today (poor me!) so I’m doing everything in my power to fight off the crud: doses of Vitamin C, drinking a honey and cider vinegar elixer (my friend Amy swears by it), and this tasty chicken soup for lunch.
The recipe calls for smashing 3 whole scallions and slicing the ginger then simmering it in the broth. This helps extract as much flavor as possible from the pieces of scallion and ginger. Next time I may also add a smashed clove of garlic to the simmering mixture for a little extra flavor and to take advantage of garlic’s natural healing properties. Drizzle each bowl of soup with some sesame oil (a little goes a long way). Enjoy!
Ginger Scallion Egg-Drop Soup
-recipe from Gourmet Magazine
Steeping ginger and scallion greens in the stock and then poaching the chicken in it is a quick way to achieve a depth of flavor. The final soup is enriched with silky ribbons of just–cooked eggs, shreds of tender chicken, and fresh rings of scallion. Best of all, this satisfying soup is easy enough to pull together after work.
Yield: Makes 2 servings (light main course) or 4 servings (first course)
6 scallions, divided
2 cups water
1 1/2 cups reduced-sodium chicken broth
1 (2-inch) piece peeled ginger, sliced
1 skinless boneless chicken breast half (6 to 8 ounces)
2 large eggs, lightly beaten
1/4 teaspoon white pepper (optional)
Accompaniment: Asian sesame oil
Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.
Meanwhile, chop remaining 3 scallions and shred chicken.
Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.
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