Chinese Chicken and Corn Soup

Instructions

1. Marinate the chicken
   In a bowl, combine the sliced chicken breast with 1 tablespoon soy sauce, Shaoxing wine, sesame oil, and 1 teaspoon cornstarch. Mix well to coat the chicken evenly and let it marinate for at least 10 minutes while you prepare the other ingredients.
2. Prepare the soup base
   In a large pot, bring the chicken stock to a boil over medium-high heat. Once boiling, add the creamed corn and fresh or frozen corn kernels. Reduce heat to medium and simmer for about 5 minutes.
3. Cook the chicken
   Add the marinated chicken slices to the simmering soup and cook for about 5-7 minutes until the chicken is fully cooked and no longer pink in the center. Stir occasionally to prevent the chicken from sticking together.
4. Thicken the soup
   Stir the cornstarch and water mixture again to ensure it's well combined, then slowly pour it into the soup while stirring constantly. This will help thicken the soup. Continue to simmer for 2 minutes until the soup reaches a silky consistency.
5. Season and add egg ribbons
   Add the remaining tablespoon of soy sauce, ground white pepper, and salt to taste. Stir the soup in a circular motion while slowly drizzling in the beaten eggs to create beautiful egg ribbons throughout the soup.
6. Finish and serve
   Remove from heat immediately after adding eggs. Sprinkle with sliced green onions and an additional drizzle of sesame oil if desired. Ladle into serving bowls and serve hot with additional white pepper on the side.