This is a nostalgic recipe for Molly, it was one of the first things she ever learned how to make! She remembers her mind being blown when her mom showed her how the egg cooks directly in the soup – it made her feel like an “egg magician.” She starts with a rich homemade ginger chicken stock and finishes with fluffy ribbons of egg swimming throughout, loads of crispy wontons and a big spoon.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds (908 grams) chicken backs and neck or wings or a combination
- One 4-ounce (113-gram) piece fresh ginger, sliced
- 4 scallions, coarsely chopped, plus 2 scallions, thinly sliced, for garnish
- 1 head garlic, halved crosswise
- 1 carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 2 teaspoons whole black peppercorns
- 2 tablespoons soy sauce, plus more as needed
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated sugar
- Kosher salt and ground white pepper, to taste
- 3 tablespoons (30 grams) cornstarch
- 6 large eggs
- Chili oil, for drizzling
- Fried wonton strips, for serving
Instructions
- For the broth: Into a medium Dutch oven, add the chicken, ginger, coarsely chopped scallions, garlic, carrot, celery and black peppercorns. Add cold water to cover the chicken by an inch (about 4 quarts/16 cups). Bring to a boil over high heat, reduce the heat to medium low and simmer, uncovered, for 2 hours, skimming any foam that rises to the surface as it cooks.
- Place a large cheesecloth-lined colander over a large bowl or heat-resistant pitcher and strain the broth, discarding the solids. Transfer the broth to a clean pot. (If you have a cup or so of extra stock, save or freeze for another use.)
- Bring the broth to a boil over medium-high heat. Reduce to a simmer and stir in the soy sauce, sesame oil, sugar and a good pinch of white pepper. Taste and add more soy sauce or salt, as needed. (The amount of soy sauce/salt is going to mean the difference between a good or a great soup, so don’t be shy. Add and taste until the soup is great.)
- Pour 1/4 cup of room temperature water into a spouted measuring cup and whisk in the cornstarch until smooth. Slowly drizzle into the soup, stirring constantly. Simmer for 1 minute to allow the soup to thicken ever so slightly.
- In the same measuring cup, beat the eggs well with a pinch of salt. Stir the broth in a clockwise motion (or counter clockwise – the direction doesn’t matter and much as slow, consistent stirring) with one hand and slowly drizzle in the egg mixture with the other, creating flowing cloudlike strands of egg. Once all of the egg is added, turn off the heat and let the soup sit for a minute to finish cooking the egg.
- Ladle into bowls and garnish with the thinly sliced scallions, chili oil and fried wonton strips. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 628 |
| Total Fat | 49 g |
| Saturated Fat | 14 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 29 g |
| Cholesterol | 305 mg |
| Sodium | 651 mg |
| Serving Size | 1 of 6 servings |
| Calories | 628 |
| Total Fat | 49 g |
| Saturated Fat | 14 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 29 g |
| Cholesterol | 305 mg |
| Sodium | 651 mg |
Reviews
I Love Love Love this recipe! After watching Molly make this on her show, I thought “I can do that!” I followed the recipe, added a little more cornstarch mixture to thicken it up a little more and it was awesome! My husband is very picky and he loved it! Thank you Molly!
question : After draining the stock , how much stock should you use for the recipe to come out correct? I will review after I make this. Thank you.
This soup is just what the doctor ordered for a winter cold! The flavor was terrific. I was a little heavy handed with the white pepper–will back off a bit next time, but this soup is definitely a keeper.
This was absolutely delicious. I did add lemongrass to the first step. If you didn’t enjoy this very flavorful soup you probably didn’t add enough soy sauce or use the fresh ginger and garlic.
Just okay, I did it exactly as written and thought it didn’t have much flavor at all. Very disappointed.
Peggy, it says to add 4 quarts of water, so I’m thinking 4 quarts of good quality purchased broth would work, that’s what I may do also
How much already prepared chicken stock is needed?