Chinese Corn and Chicken Soup

Instructions

1. Prepare the chicken
   Slice the chicken breasts into thin strips, about 1/4 inch thick. Season with a pinch of salt and set aside while preparing other ingredients.
2. Sauté aromatics
   Heat vegetable oil in a large pot over medium heat. Add minced ginger, garlic, and white parts of green onions. Sauté for 1-2 minutes until fragrant, being careful not to burn.
3. Add corn and broth
   Add corn kernels to the pot and stir for 1 minute. Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook for 10 minutes to allow flavors to meld.
4. Blend for creaminess
   Remove 2 cups of the soup (with corn) and blend until smooth using a blender or food processor. Return the puréed mixture to the pot for a creamier texture.
5. Cook the chicken
   Add the sliced chicken to the simmering soup. Cook for 5-7 minutes or until the chicken is fully cooked through and tender. Stir in soy sauce and white pepper.
6. Thicken the soup
   Slowly pour the cornstarch slurry into the soup while stirring constantly. Allow the soup to simmer for 2 minutes until it thickens slightly.
7. Create egg ribbons
   While the soup is gently simmering, slowly pour the beaten eggs into the soup in a thin stream while stirring the soup in one direction with a ladle. This creates delicate egg ribbons throughout the soup.
8. Finish and serve
   Turn off the heat and stir in the sesame oil. Taste and adjust seasoning if needed. Ladle into serving bowls and garnish with the sliced green parts of green onions. Serve hot.