Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In the meantime, prepare the slurry. Mix well in one bowl. Whisked the eggs in a large measuring cup with spout for easy pouring.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Garnish with toasted sesame oil and chopped scallions. Serve hot or warm.