Egg Drop Soup
Ingredients
- 2 pounds (908 grams) chicken backs and neck or wings or a combination
- One 4-ounce (113-gram) piece fresh ginger, sliced
- 4 scallions, coarsely chopped, plus 2 scallions, thinly sliced, for garnish
- 1 head garlic, halved crosswise
- 1 carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 2 teaspoons whole black peppercorns
- 2 tablespoons soy sauce, plus more as needed
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated sugar
- Kosher salt and ground white pepper, to taste
- 3 tablespoons (30 grams) cornstarch
- 6 large eggs
- Chili oil, for drizzling
- Fried wonton strips, for serving
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