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1
Bring the chicken broth, ginger and scallions to a boil in a saucepan.
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2
Cover, reduce the heat to medium low and simmer 20 minutes.
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3
Remove from the heat and strain into a large bowl; discard the ginger and scallions.
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4
Return the broth to the saucepan and stir in the mirin.
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5
Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl.
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6
Refrigerate until ready to use.
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7
Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water.
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8
Return the broth to a simmer over medium heat.
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9
Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes.
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10
Add the chicken and simmer until cooked through, 1 to 2 minutes.
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11
Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg.
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12
Gently stir in the watercress.
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13
Divide the soup among bowls.
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14
Photograph by Con Poulos
