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Ingredients

• 4 cups low-sodium chicken broth
• 1 1-inch piece ginger, thinly sliced
• 4 scallions, roughly chopped
• 2 tablespoons mirin (sweet rice wine) or dry sherry
• 1/2 pound skinless, boneless chicken breasts, cut into 1/4-inch cubes
• 1 teaspoon toasted sesame oil
• 4 tablespoons cornstarch
• Kosher salt and freshly ground white pepper
• 3 large eggs, well beaten
• 1 small bunch watercress, tough stems removed

Description

Food Network Invites You To Try This Chicken Egg-Drop Soup Recipe From Food Network Magazine.

Food Network