Chicken Egg Drop Soup
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
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