Chicken Corn Soup

🔥 Prep

• Measure out 1 cup of corn kernels (fresh, frozen, or canned drained).
• Pour 500 ml of chicken broth into a measuring cup.
• Dice the 100 g chicken breast into small bite‑size cubes.
• Crack the 1 pcs egg into a small bowl and whisk lightly.
• Measure 1 tbsp of cornstarch and mix with 2 tbsp cold water to make a slurry.
• Measure 0.5 tsp of salt and set aside.

🔥 Cook

• 1. In a medium pot, combine the diced chicken and chicken broth; bring to a boil over high heat, then reduce to medium heat and simmer for 5 minutes until chicken is just cooked through.
• 2. Add the corn kernels and continue to simmer for 3 minutes to heat the corn.
• 3. Stir the cornstarch slurry into the soup; cook, stirring constantly, for 2 minutes until the broth begins to thicken.
• 4. Slowly drizzle the whisked egg into the soup while gently stirring with a fork or chopsticks to create silky ribbons; cook for 1 minute until the egg strands are set.
• 5. Season with the 0.5 tsp of salt, adjust to taste, and remove from heat.
• 6. Let the soup sit for 2 minutes to allow flavors to meld before serving.

🔥 Serve

• Ladle the hot chicken corn soup into warm bowls.
• Garnish with a drizzle of sesame oil or a sprinkle of chopped green onions if desired.
• Serve alongside steamed white rice or crusty bread for a comforting meal.