Chicken & Sweetcorn Soup

• Chicken breast(400 g)
• Corn(300 g)
• Eggs(2)
• Chicken Broth(1.2 L)
• Onion(1)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Soy sauce(2 tbsp)
• Sesame oil(1 tbsp)
• Cornflour(2 tbsp)
• White Pepper(½ tsp)
• Salt(½ tsp)
• Green Onions(3)optional

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, grate the {Ginger}, and cut the {Chicken breast} into small irregular bite-size pieces. In a small bowl, beat the {Eggs}.

   ~10 min

2. 2

   Heat {Sesame oil} in a large pot over medium heat. Add the {Onion}, {Garlic}, and {Ginger}, then cook for 2 minutes until softened and fragrant.

   ~2 min

3. 3

   Add the {Chicken breast}, {Corn}, {Chicken Broth}, {Soy sauce}, {White Pepper}, and {Salt}. Bring to a simmer, then cook for 8 minutes until the chicken is tender and cooked through.

   ~8 min

4. 4

   Mix the {Cornstarch} with 3 tbsp cold water in a small bowl. Stir it into the soup and simmer for 1 minute until lightly thickened.

   ~1 min

5. 5

   Lower the heat and slowly drizzle in the {Eggs}, stirring gently to create soft ribbons. Simmer for 1 minute more, then turn off the heat.

   ~1 min

6. 6

   Ladle into bowls and top with sliced {Scallions} if using.

   ~3 min