Chicken Corn Soup

Chicken

• 454 g1 lb boneless chicken thighs
• 5 ml1 tsp light soy sauce
• 15 ml1 tbsp corn starch
• 15 ml1 tbsp water

Soup

• 60 ml4 tbsp corn starch
• 2 ml1/2 tsp white pepper powder
• 1 can (15oz)1 can (15oz) whole kernel corn
• 22 chicken stock cubes
• 22 eggs
• 5 ml1 tsp sesame oil

Instructions

1. 1 Slice chicken into strips, then cut into tiny pieces. Mix chicken with 1 tbsp cornstarch, soy sauce, and 1 tbsp water to tenderize. Pulse canned corn 2-3 times until chunky, not paste-like.
2. 2 Bring water to a boil over medium-high heat. Add chicken stock cubes and marinated chicken. Boil for 15 minutes.
3. 3 Add pulsed corn and bring to a boil. Beat 2 eggs and pour into soup while stirring rapidly to create egg ribbons.
4. 4 Mix remaining 1/4 cup cornstarch with 1/4 cup water to create slurry. Add to soup to thicken, then stir in white pepper powder and sesame oil.