Chicken and Egg Soup

Name: Chicken and Egg Soup
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: Korean
Ingredients: 3 scallions, trimmed and cut into 2-inch lengths; 1 garlic clove, peeled and crushed, or more to taste; 1 teaspoon dark sesame oil; 1 tablespoon soy sauce; 4 eggs, beaten; 2 tablespoons corn, grapeseed, or other neutral oil; 1 pound chicken breasts or thighs, skinned, boned, and cut into 1-inch chunks; 1 pound chicken breasts or thighs, skinned, boned, and cut into 1-inch chunks; 5 cups chicken stock, preferably homemade; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil; Tabasco sauce or cayenne to taste, optional; Tabasco sauce or cayenne to taste, optional; Salt and black pepper to taste; Salt and black pepper to taste; 2 tablespoons toasted sesame seeds

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Much like the Egg Flower Soup (and Stracciatella variation), 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.

Ingredients

5 cups chicken stock, preferably homemade
2 tablespoons corn, grapeseed</

Asia
Korea
Winter
Soup

Method

Bring the chicken stock to a boil in a medium saucepan. Meanwhile, heat the oil in an 8- or 10-inch skillet, preferably nonstick, over medium-high heat. Add the eggs and spread out thinly into a circle. When the eggs are cooked through and set, carefully flip them over and cook just until the other side is lightly browned. Remove from the heat, cool, cut into thin strips