Take 1 stalk of green onion, cut it into small pieces and keep them aside on a plate.

Now, take a handful of cilantro and chop it finely. Keep it on the same plate aside.

Then crack two pieces of eggs in a bowl, whisk them nicely and keep it aside for now.

In a separate bowl, take 4 tbsp of cornstarch and mix it nicely with 2/3 cup of water ensuring that there are no lumps in it.

Now, put 250 grams of chicken pieces in 750 ml of water and boil it. Do not add salt. After 4 to 5 minutes, remove the chicken pieces. Take 6 cups of this unsalted chicken broth and boil it. Then add ¾ tsp of salt, ½ tsp of sugar and ½ tbsp of soy sauce to it and mix them nicely and cook on a medium flame for about a minute or so.

Now, add the cornstarch and water mixture to the boiling broth, stirring it continuously while pouring to prevent lumps forming in it.

Now, turn the heat to high and bring the thickened chicken broth to a rolling boil as shown in the image below.

At this stage, turn the flame to low and when the chicken broth subsides, slowly pour the egg mixture to it, stirring it continuously.

When the soup thickens and the egg ribbons are nicely formed, turn off the heat. Now, add the chopped green onions, cilantro, ¼ tsp of white pepper, and ½ tsp of sesame oil and give a quick stir.

Check the consistency of the soup.

Your egg drop soup is ready to consume. Transfer it to a serving bowl and enjoy it hot as is or pair it with toasts or sandwiches.