Chicken Corn Soup

Steps

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1. 1
   Prepare garlic paste and ginger paste using a grater, or mince them finely. Prepare frozen corn and coarsely chop cilantro. Crack and whisk the eggs.
   ▶ ≈0:07
2. 2
   Slice the chicken into thin pieces, then turn and cut into small chunks. Marinate the chicken with ginger paste, salt, white pepper powder, cornstarch, water, sesame oil, and cooking oil. Mix evenly.
   ▶ ≈0:53
3. 3
   Mix cornstarch with cold water and stir until all the cornstarch dissolves completely.
   ▶ ≈1:40
4. 4
   Add corn, garlic paste, and chicken broth to a pot. Cover and bring to a rolling boil over high heat.
   ▶ ≈1:57
5. 5
   Once boiling, season with salt and soy sauce, stirring to distribute evenly.
   ▶ ≈2:24
6. 6
   Add the marinated chicken to the pot, stirring as you add it to prevent the pieces from sticking together. Allow the broth to return to a boil.
   ▶ ≈2:38
7. 7
   Stir the cornstarch mixture before adding it, then slowly pour it into the simmering broth while stirring constantly. The broth will thicken to soup consistency. Return to a boil.
   ▶ ≈2:52
8. 8
   Reduce heat to low. Using a ladle, slowly drizzle the whisked eggs into the soup in a swirling motion to create beautiful egg ribbons.
   ▶ ≈3:20
9. 9
   Once the egg is fully cooked, season the soup with cilantro, white pepper powder, and sesame oil. Stir to combine and serve.
   ▶ ≈3:38