Fortifying, especially if the sniffles are coming on.
- 5 c chicken stock
- 1 t soy sauce
- 2 T sherry (or rice wine vinegar)
- 1 piece fresh ginger about 2-inches long, thinly sliced
- 1 clove garlic, smashed
- 2 eggs, lightly beaten
- 1-2 scallions, thinly sliced
- 1½ t sesame oil (optional)
Bring stock, soy sauce, sherry, ginger and garlic to a boil in a pot. Remove ginger and garlic with a slotted spoon and discard. Whisk in eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat, add scallions, and drizzle with sesame oil.
Serves 4-6.