Chicken and Sweetcorn Soup

Instructions

1. Prepare the base
   Heat vegetable oil in a large pot over medium heat. Add the white parts of spring onions, ginger, and garlic. Sauté for 1-2 minutes until fragrant but not browned.
2. Cook the chicken
   Add diced chicken to the pot and cook for 3-4 minutes until the chicken pieces turn opaque on all sides. Season with a pinch of salt and the white pepper.
3. Add stock and corn
   Pour in the chicken stock and bring to a gentle boil. Add 1.5 cans of corn kernels (reserving the remaining half can for later). Reduce heat to medium-low and simmer for 15 minutes to allow flavors to meld.
4. Blend for smoothness
   Using an immersion blender, partially blend the soup to create a creamy texture while still leaving some corn kernels whole. If you don't have an immersion blender, transfer half the soup to a regular blender, process until smooth, then return to the pot.
5. Thicken the soup
   Stir in the cornstarch mixture and bring the soup back to a gentle boil. Cook for 2-3 minutes until the soup thickens slightly. Add the soy sauce and stir well.
6. Create egg ribbons
   Reduce heat to a bare simmer. Slowly pour the beaten eggs into the soup in a thin stream while gently stirring the soup in one direction with a ladle or chopsticks. This creates delicate egg ribbons throughout the soup.
7. Finish and garnish
   Add the reserved corn kernels and cook for another minute. Remove from heat and stir in the sesame oil. Taste and adjust seasoning if needed.
8. Serve
   Ladle the soup into bowls and garnish with the green parts of spring onions. Serve immediately while hot.