Nutrition per serving may change if servings are adjusted.
2 cloves garlic, unpeeled
4 coin-sized slices fresh ginger, unpeeled
1/2 teaspoon Sichuan peppercorns, or white peppercorns
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
Crush garlic cloves (do not peel) and ginger slices with the flat of a chef's knife. Crush peppercorns with a heavy saucepan. Trim scallions and separate green and white portions; slice greens and reserve. Tuck the garlic, ginger, peppercorns and some scallion whites into a tea infuser (or cheesecloth bag) and place it in a large saucepan.
Pour chicken broth and 1/3 cup rice wine (or sherry) into the saucepan; bring to a boil. Boil, uncovered, until reduced to 4 cups, 15 to 20 minutes, skimming off any froth that rises to the surface. Remove the tea infuser and adjust heat to maintain a simmer.
Whisk egg, egg white and the remaining 1 teaspoon rice wine (or sherry) together in a small bowl. Slowly pour a steady stream of the egg mixture into the simmering broth as you stir the soup with a spoon. Remove from the heat, stir in sesame oil and season with ground pepper. Ladle into bowls and serve, garnished with scallion greens.
82 calories;2 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 7 g protein; 17 mcg folate; 46 mg cholesterol; 1 g sugars; 0 g added sugars; 68 IU vitamin A; 1 mg vitamin C; 9 mg calcium; 1 mg iron; 829 mg sodium; 329 mg potassium