Egg Drop Soup

• 4 cups chicken stock
• 1/2 cup water
• 1 clove garlic, sliced
• 12 sprigs cilantro
• 1 3-to-4-inch piece of ginger, sliced
• 20 or so peppercorns
• 1 pinch dried shrimp or scallops (optional)
• Salt
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 tablespoon Shaoxing wine or dry sherry
• 2 eggs
• 4 scallion stalks, white and light green parts, sliced thinly on a bias
• Freshly ground white or black pepper

1. Put chicken stock, water, garlic, cilantro, ginger, peppercorns and (if you are using) dried shrimp or scallops in a pot.
2. Bring to a boil, then lower to a simmer.
3. Let cook for 20 minutes.
4. Strain broth into another pot, taste and adjust salt.
5. Bring back to a simmer.
6. In a bowl, whisk together 1 tablespoon cornstarch with Shaoxing wine or sherry.
7. Whisk eggs with remaining teaspoon cornstarch.
8. Whisk wine-cornstarch mixture into soup until combined.
9. With the soup on a low simmer, stir once with a spoon to make a slight current.
10. Pour in the egg-cornstarch mixture, through the tines of a fork, letting it form ribbons.
11. Allow 10 seconds to set, then stir gently to break them up as you like.
12. Top thickly with scallions and ground pepper, and serve.

chicken stock, water, clove garlic, cilantro, ginger, peppercorns, shrimp, salt, cornstarch, shaoxing wine, eggs, scallion stalks, freshly ground white

Taken from cooking.nytimes.com/recipes/1017284 (may not work)