6 cups chicken broth, divided 1 half-inch piece of fresh ginger 1 clove garlic, minced 2 scallion cut into 1-inch

pieces 1 tsp. soy sauce 1 tsp. sherry 3 tbsp. cornstarch 3 eggs, beaten 1. Bring broth to boil with ginger, garlic, scallions, soy sauce and sherry. et steep for a few minutes to flavor broth. !emove garlic, ginger and scallions. 2. "hicken with cornstarch. #tir broth while simmering in a clockwise direction. 3. $dd eggs in a slow steady stream and let cook undisturbed until cooked %about a minute or so&. '. (arnish with finely sliced scallions if desired.