Chicken and Egg Soup

• 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)

1. Bring the chicken stock to a boil in a medium saucepan.
2. Meanwhile, heat the oil in an 8- or 10-inch skillet, preferably nonstick, over medium-high heat.
3. Add the eggs and spread out thinly into a circle.
4. When the eggs are cooked through and set, carefully flip them over and cook just until the other side is lightly browned.
5. Remove from the heat, cool, cut into thin strips, and set aside.
6. When the stock is boiling, add the chicken and garlic and simmer until the chicken is cooked through and tender, about 10 minutes.
7. Stir in the scallions, soy sauce, sesame oil, salt and pepper, and, if you like, hot sauce or cayenne.
8. Ladle into soup bowls; top with the egg strips and sesame seeds and serve.

chicken stock, corn, eggs, chicken breasts, garlic, scallions, soy sauce, dark sesame oil, salt, tabasco sauce, sesame seeds

Taken from www.epicurious.com/recipes/food/views/chicken-and-egg-soup-386518 (may not work)