Ginger Scallion Egg-Drop Soup
['6 scallions, divided', '2 cups water', '1 1/2 cups reduced-sodium chicken broth', '1 (2-inch) piece peeled ginger, sliced', '1 skinless boneless chicken breast half (6 to 8 ounces)', '2 large eggs, lightly beaten', '1/4 teaspoon white pepper (optional)', 'Asian sesame oil']
Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.
Meanwhile, chop remaining 3 scallions and shred chicken.
Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.
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