ginger-scallion-egg-drop-soup-358121.json

{
    "directions": [
        "Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.",
        "Meanwhile, chop remaining 3 scallions and shred chicken.",
        "Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil."
    ],
    "ingredients": [
        "6 scallions, divided",
        "2 cups water",
        "1 1/2 cups reduced-sodium chicken broth",
        "1 (2-inch) piece peeled ginger, sliced",
        "1 skinless boneless chicken breast half (6 to 8 ounces)",
        "2 large eggs, lightly beaten",
        "1/4 teaspoon white pepper (optional)",
        "Asian sesame oil"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Chicken",
        "Egg",
        "Ginger",
        "Poach",
        "Quick & Easy",
        "Green Onion/Scallion",
        "Gourmet"
    ],
    "title": "Ginger Scallion Egg-Drop Soup",
    "url": "http://www.epicurious.com/recipes/food/views/ginger-scallion-egg-drop-soup-358121"
}