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1
In a large stockpot, combine the chicken, stock, peppercorns, ginger, onion, carrot, celery, and bay leaf.
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2
Bring to a simmer over medium-high heat.
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3
Reduce the heat to low and continue to simmer the stock uncovered for 30 minutes.
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4
Skim the froth from the top every now and then and discard.
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5
Strain the stock into another large pot, discarding the bones and vegetables.
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6
Skim and discard the fat from the top of the stock with a large spoon.
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7
Depending on how aggressively your stock has cooked, it may have reduced somewhat.
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8
Taste the stock.
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9
If it is a little salty, add water in 1/4 cup increments until a balance has been achieved.
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10
Bring the chicken stock to a boil.
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11
Stir in the cornstarch mixture, stirring until the soup thickens slightly.
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12
Slowly drizzle in the eggs and give the soup one more light stir.
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13
Remove the pot from the heat and adjust the seasoning with salt and pepper to taste.
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14
Garnish the soup with the green onions and serve hot.
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15
This soup can be made up to the cornstarch addition, cooled, covered, and refrigerated for 2 days.
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16
To finish the soup.
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17
reheat the soup over medium-high to a simmer, resume the recipe and add the eggs right before serving.
