Chicken Sweet Corn Soup

Instructions

1. 1

   Prepare Chicken and Slurry (5 minutes)

   • If using raw chicken, boil the breast in 2 cups of water with a pinch of salt for 15-20 minutes until fully cooked. Cool slightly, then shred using two forks. Set aside. For a shortcut, use pre-cooked rotisserie chicken.
   • In a small bowl, whisk the cornstarch with 1/4 cup of cold water until a smooth, lump-free slurry is formed. Set aside.
2. 2

   Sauté Aromatics (1 minute)

   • Heat the vegetable oil in a large pot or Dutch oven over medium heat.
   • Add the minced ginger and garlic. Sauté for 30-45 seconds until fragrant, being careful not to let them brown.
3. 3

   Build and Simmer the Soup (8 minutes)

   • Pour the chicken broth into the pot and bring it to a gentle simmer.
   • Add the creamed corn, sweet corn kernels, and shredded chicken.
   • Stir in the soy sauce, white vinegar, salt, sugar, and white pepper powder.
   • Allow the soup to simmer for 5-7 minutes for the flavors to meld together.
4. 4

   Thicken the Soup (3 minutes)

   • Give the cornstarch slurry a quick stir to recombine it.
   • While stirring the soup continuously in one direction, slowly pour in the slurry.
   • Continue to stir and cook for 2-3 minutes. The soup will thicken and become glossy.
5. 5

   Create Egg Ribbons (1 minute)

   • Reduce the heat to low to ensure the soup is at a gentle simmer, not a rolling boil.
   • Slowly drizzle the beaten egg into the soup in a thin stream while gently stirring the soup in a circular motion. The egg will cook instantly into delicate ribbons.
6. 6

   Garnish and Serve (2 minutes)

   • Turn off the heat. Stir in the chopped spring onion greens.
   • Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and serve immediately.