How to Make Egg Drop Soup

Name: How to Make Egg Drop Soup
Ingredients: 2 cloves garlic, unpeeled; 4 coin-sized slices fresh ginger, unpeeled; 1/2 teaspoon Sichuan peppercorns, or white peppercorns; 2 scallions; 1 46-ounce can or 3 14-ounce cans reduced-sodium chicken broth, (about 5 1/2 cups); 1/3 cup plus 1 teaspoon rice wine, or dry sherry, divided; 1 large egg; 1 large egg white; 1 teaspoon sesame oil; Freshly ground white pepper, to taste

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Egg drop soup is a traditional appetizer in Chinese cuisine. The soup is made by drizzling finely beaten eggs into boiling chicken broth, which cooks the egg and thickens the soup.

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Ingredients

2 cloves garlic, unpeeled
4 coin-sized slices fresh ginger, unpeeled
1/2 teaspoon Sichuan peppercorns, or white peppercorns
2 scallions
1 46-ounce can or 3 14-ounce cans reduced-sodium chicken broth, (about 5 1/2 cups)
1/3 cup plus 1 teaspoon rice wine, or dry sherry, divided
1 large egg
1 large egg white
1 teaspoon sesame oil
Freshly ground white pepper, to taste