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Chicken and Egg Soup

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 information

  • 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)

Preparation

  1. Step 1

    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, and set aside.

    Step 2

    When the stock is boiling, add the chicken and garlic and simmer until the chicken is cooked through and tender, about 10 minutes. Stir in the scallions, soy sauce, sesame oil, salt and pepper, and, if you like, hot sauce or cayenne. Ladle into soup bowls; top with the egg strips and sesame seeds and serve.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSoupSoup/StewKoreanEast AsianAsianChicken BreastChickenPoultryChicken ThighMainStarterDinnerLunchDairy FreeNut FreeCookbooks
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