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Pat dry the chicken and lightly sprinkle salt all over. In a well-heated large soup pot or Dutch oven, add the oil. Sear the chicken over medium-heat for 3 minutes per side.
Bruise 2 whole scallion bulbs. Lightly pound the pale/white scallion parts with a knife handle so they are slightly flattened. This will bring out more flavor. Add them to the pot with ginger slices.
Add the broth. Cover with a lid and bring it to a gentle boil over medium-high heat then lower the heat to medium-low and simmer for 20 minutes.
In the meantime, prepare the slurry. Mix well in one bowl. Whisked the eggs in a large measuring cup with spout for easy pouring.
Discard the ginger and scallions. Scoop out the chicken, remove the skins and bones and shred the meat to pieces. Taste the broth. If you need more salt, add 1 tbsp coconut aminos.
Bring the broth back to a gentle simmer over medium heat. Add the chicken. Stir the thickener one more time before adding it to the broth. Stir for 30 seconds.
When the soup is hot and simmering, slowly drizzle in the whisked eggs from high up by using a fork or chopsticks to stream and control the flow.
Do not stir the eggs. Let the eggs sit for a few seconds, then gently whisk with a pair of chopsticks to break them apart.
Garnish with toasted sesame oil and chopped scallions. Serve hot or warm.