Country: Australia Servings: 4 servings

Ingredients

• boneless chicken breast – 2 pieces / 500 g
• sweetcorn kernels – 2 cups / 340 g
• chicken stock – 4 cups / 960 ml
• ginger – 1 tablespoon / 6 g, finely grated
• garlic – 2 cloves / 4 g, minced
• soy sauce – 2 tablespoons / 30 ml
• sesame oil – 1 teaspoon / 5 ml
• spring onions – 2 stalks / 30 g, chopped
• cornflour – 2 tablespoons / 16 g
• water – 2 tablespoons / 30 ml
• egg – 1 large, beaten
• salt and pepper – to taste

Instructions

1. Poach the chicken breasts in the chicken stock until cooked through, then shred the chicken using a fork.
2. In a large pot, gently sauté garlic and ginger in sesame oil until fragrant.
3. Add the shredded chicken, corn, and chicken stock to the pot. Bring to a simmer.
4. Mix cornflour with cold water to make a slurry. Stir it into the soup to thicken, then simmer for another 5 minutes.
5. Drizzle in beaten egg slowly, stirring gently, to create silky egg ribbons in the soup.
6. Stir in soy sauce and season with salt and pepper to taste.
7. Garnish with chopped spring onions before serving warm.

Substitutions

• boneless chicken breast -> boneless chicken thighs
• sweetcorn kernels -> cream-style corn
• chicken stock -> vegetable stock
• soy sauce -> tamari

Enhancements in the Next Evolution

• Use a combination of cream-style and whole kernel corn for varied texture.
• Marinate chicken in soy sauce and garlic before cooking for enhanced flavor.
• Add a dash of white pepper or chili oil for a spicy kick.