Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Heat the oil in a medium saucepan over medium high heat until hot. Transfer the chicken to a plate and let cool to warm, then shred the chicken.
Step 2
Season the chicken with 1/4 teaspoon each salt and pepper, then sear the chicken, turning occasionally, until browned and cooked through, about 8 minutes.
Step 3
Transfer the chicken to a plate and let cool to warm, then shred the chicken.
Step 4
Bring the stock, ginger, and 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a the same saucepan. Stir together the soy and corn starch, then whisk into the broth and boil until the soup is slightly thickened, 1 to 2 minutes.
Step 5
Remove the saucepan from heat. Whisk together the eggs, sesame oil, and 1/2 teaspoon salt, then pour the eggs into the hot broth in a slow stream, whisking constantly to scatter the eggs as they cook. Stir in the chicken, then season the soup with salt to taste. Serve the soup topped with the scallions.
Your folders
spendwithpennies.com
4.8
(18)
15 minutes
Your folders
easyweeknightrecipes.com
5.0
(1)
5 minutes
Your folders
easyweeknightrecipes.com
Your folders
delish.com
5.0
(4)
Your folders
gimmesomeoven.com
4.8
(95)
10 minutes
Your folders
thekitchn.com
3.6
(5)
Your folders
the-girl-who-ate-everything.com
4.6
(19)
5 minutes
Your folders
thewoksoflife.com
4.9
(49)
10 minutes
Your folders
cooking.nytimes.com
5.0
(163)
Your folders
gimmesomeoven.com
4.8
(112)
10 minutes
Your folders
dinneratthezoo.com
5.0
(15)
10 minutes
Your folders
triedtestedandtrue.com
5.0
(1)
10 minutes
Your folders
thethingswellmake.com
10 minutes
Your folders
closetcooking.com
40
Your folders
eazypeazymealz.com
4.7
(9)
5 minutes
Your folders
eazypeazymealz.com
Your folders
theforkedspoon.com
4.8
(22)
10 minutes
Your folders
tasteofhome.com
4.6
(16)
10 minutes
Your folders
therecipecritic.com
5.0
(4)
10 minutes