Chinese Chicken Corn Soup

Ingredients

• 1 large chicken breast, split into two cutlets
• 4.5 cups chicken broth (plus more as needed)
• 1 (14-ounce) can sweet corn cream-style
• 1 tablespoon Chinese shaoxing cooking wine (optional)
• 3 tablespoons cornstarch
• 5 tablespoons water (at room temp, to make the cornstarch slurry)
• 2 large eggs, beaten
• 1 teaspoon sesame oil (or to taste)
• Salt to taste
• White pepper powder or ground black pepper (to taste)

Instructions

1. 1

   In a 4 or 5 quart pot, bring 4.5 cups of chicken broth to a simmer. Add the chicken cutlets and poach, over very gentle low heat, for about 10 to 12 minutes (lid covered) until cooked through and tender. Remove the chicken and transfer to a cutting board to cool slightly. Dice into small pieces.

2. 2

   If needed, skim off the foam from the broth. Sometimes poaching chicken does this.

3. 3

   Turn the heat up to medium and bring the broth to a simmer. Add the sweet corn cream style and stir to combine. If using, also add in the shaoxing cooking wine.

4. 4

   In a small bowl, make the cornstarch slurry by diluting the cornstarch with about 5 tablespoons of room temperature water. Note: Don’t mix hot liquids with cornstarch, otherwise it will clump up.

5. 5

   Gradually, stir in the cornstarch slurry into the soup and bring it back to a simmer for just 1 minute. The soup will thicken as it heats up. Season with salt and white pepper to taste.

6. 6

   Slowly stir in the beaten eggs, stirring to form ribbons. Return the diced chicken into the pot for another 1 minute or so.

7. 7

   Finish the soup with a little bit of sesame oil (½ to 1 teaspoon is enough, sesame oil is strong), as well as a dash of pepper. If desired, garnish with sliced scallions. Serve warm and enjoy!