Egg Drop Soup

foodnetwork.com

Larry Downs

20 year Navy veteran. Helped my wife run a full service deli we owned in San Diego until 2009 then we both retired.

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

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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