Description
A velvety blend of savory chicken and sweet corn with a silky finish and aromatic ginger notes.
Ingredients
Scale
- 1 lb chicken breast, thinly sliced
- 2 cups sweet corn kernels
- 6 cups chicken broth
- 2 tbsp cornstarch
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 2 eggs, beaten
- 2 green onions, sliced
- 1 tbsp vegetable oil
- Salt and white pepper to taste
Instructions
- Heat oil in a large pot over medium heat and sauté garlic and ginger until fragrant.
- Add sliced chicken and cook until the outside is no longer pink.
- Pour in chicken broth and bring to a gentle simmer.
- Stir in the sweet corn kernels and cook for 5 minutes.
- Mix cornstarch with 2 tbsp cold water; stir the slurry into the soup until thickened.
- Slowly drizzle in beaten eggs while stirring gently in one direction to create ribbons.
- Season with salt and white pepper, then garnish with sliced green onions.