Chicken Corn Soup

Instructions

1. Prepare the chicken
   Heat the vegetable oil in a large pot over medium heat. Add the diced chicken, season with salt and pepper, and cook until no longer pink, about 5-6 minutes. Remove the chicken and set aside.
2. Sauté the aromatics
   In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and ground ginger and cook for another 30 seconds until fragrant.
3. Create the soup base
   Pour in the chicken broth and bring to a simmer. Add 2 cups of corn kernels, reserving the remaining cup. Let the soup simmer for 10 minutes to develop flavor.
4. Blend and thicken
   Transfer 2 cups of the soup (including corn) to a blender and blend until smooth. Return the puréed mixture to the pot. Add the reserved cup of corn kernels and the cooked chicken. Stir in the milk or half-and-half and bring to a gentle simmer.
5. Add the cornstarch slurry
   Slowly pour the cornstarch mixture into the soup while stirring constantly. Continue to simmer for 2-3 minutes until the soup thickens slightly.
6. Create egg ribbons
   Reduce the heat to low. While stirring the soup in a circular motion, slowly drizzle in the beaten eggs to create thin ribbons throughout the soup. Add the soy sauce and stir gently.
7. Final seasoning
   Taste and adjust the seasoning with salt and pepper as needed. Let the soup simmer for another 2 minutes to ensure everything is heated through.
8. Serve
   Ladle the hot soup into bowls and garnish with sliced green onions. Serve immediately while hot.