In a large pot, poach upland meat (I used pheasant breasts) in 24 ounces chicken stock with black peppercorns and smashed garlic cloves for 1 hour. The chicken stock should be just below simmering (you don’t want it simmering as that is too high of heat).
Once the meat can be shredded by hand (could be less than 1 hour), remove it from the chicken stock and place it on a cutting board. Let it cool for 5 minutes before shredding. Once shredded, set the meat aside.
Strain liquids through a sieve and paper napkin or coffee filter to remove peppercorns, garlic, and any other bits. Add liquids back to the large pot, along with 24 ounces more chicken stock, hand-shredded meat, 1 teaspoon kosher salt, 1/4 teaspoon sesame oil, 1/2 teaspoon white sugar, 1/2 teaspoon white pepper, and 1/2 teaspoon turmeric.
For 20 minutes, allow a very low simmer. While soup simmers, make a corn-starch slurry by combining 3 tablespoons of corn starch with 1/4 cup cold water in a bowl and mix. Add slurry to the pot and stir in to thicken the soup.
Crack 5 eggs into a medium bowl and barely whisk. I stab the egg mix with fork tines, with the occasional wrist flick.
Turn heat down (likely to medium-low) so soup is barely below a simmer (but not simmering at all). When at this temperature, very slowly drizzle in the egg and stir into soup with a ladle to produce egg flowers (but not curdle eggs).
Turn heat to low while you cut fresh scallions for garnish.
Ladle soup into bowls and garnish with sliced scallions.
