Beijing Lu Zhu Stew

Step 1

Thinly slice the 1 lb pork loin against the grain into 1/8-inch pieces. In a bowl, toss the pork with 1 tbsp cornstarch and 1 tbsp soy sauce; let marinate for 10 minutes.

Step 2

Peel and mince the 1 inch ginger. In a large pot, bring the 4 cups chicken broth and the minced ginger to a boil over high heat.

Step 3

Reduce heat to medium-low and add the marinated pork slices one by one, stirring gently. Simmer until the pork is just cooked through and no longer pink, about 3-4 minutes.

Step 4

In a small bowl, whisk the 2 large eggs with the remaining 1 tbsp cornstarch and 1 tbsp soy sauce until smooth.

Step 5

While stirring the soup in a circular motion, slowly drizzle the egg mixture into the pot. The egg will form ribbons; cook for 1 minute until the egg is set.

Step 6

Season with the 0.5 tsp salt (adjust to taste). Ladle the stew into bowls and garnish with the 0.25 cup chopped cilantro. Serve hot.