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Method
Step 1 of 8
Slice chicken into thin strips and marinate with white pepper, Shaoxing wine (optional) and oyster sauce.
Step 2 of 8
Roughly chop corn kernels and slice scallions for garnish and set aside.
Step 3 of 8
Crack eggs in a bowl and add 1 tbsp of water and beat well.
Step 4 of 8
In a pot, add the chicken broth, chicken, and corn. Cover and bring to a boil. The pieces of chicken should be cooked through at this point, but continue simmering on low until cooked through. Uncover and reduce heat to low.
Step 5 of 8
Remix the cornstarch slurry and pour into the broth until slightly thickened.
Step 6 of 8
Slowly pour in the egg mixture while using a ladle to stir the soup in one direction to create ribbons of egg or “egg flowers” in the soup.
Step 7 of 8
Season to taste with salt and white pepper. Add turmeric if desired for the additional yellow colour.
Step 8 of 8
Stir in scallions, and add sesame oil if desired. Serve while still hot.
A simple and easy recipe that bring comfort & joy
Ingredients
Chicken Marinade
1) 110g Chicken Breast cut to 1/4” thin strips
2) 1/8 tsp White Pepper
3) 1/2 tbsp Shaoxing Wine (optional)
4) 1/4 tbsp Vegetarian Oyster Sauce
Cornstarch Slurry
1) 2 tbsp Cornstarch
2) 1/4 cup Water
Soup
1) 2 tubs Organic Chicken Bone Broth Clear & Classic (thawed 1 hour in the refrigerator)
2) 1 cup Corn (fresh or frozen)
3) 2 Eggs (beaten)
4) 1 tbsp Water
5) 1/2 tsp Salt
6) 1/2 tsp White Pepper
7) 1/8 tsp Turmeric powder (optional for colour)
8)1 Scallion (for garnish)
