Ingredients 1 tsp chicken bouillon ¼ tsp garlic powder ¼ tsp ground ginger ⅛ tsp white pepper ¼ tsp turmeric (optional) 1 cup corn2 eggs, whisked ½ tsp sesame oil 1 green onion, sliced Chicken 1 chicken Breast or Leftover BBQ Chicken 1 tsp cornstarch 1 tsp water ¼ tsp salt ¼ tsp oil Cornstarch Slurry 2 tbsp cornstarch 3 tbsp water
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Method In a pot on medium heat, add chicken broth, chicken bouillon, garlic powder, ground ginger, white pepper, and optional turmeric for colour. Mix together, taste test and adjust to your liking. Bring the pot of broth to a boil then add in the chicken and corn. Stir to break up the pieces of chicken so they don't stick together. In a small bowl, mix together corn starch and water to create a slurry. Then pour the corn starch slurry slowly into the broth while stirring at the same time to evenly thicken the soup. Lower the heat to a gentle simmer then pour the whisked eggs slowly into the broth. Gently stir in a circular motion, in the same direction, to create thin silky egg ribbons. Turn off the heat then add sesame oil and green onions. Mix it all together and enjoy! You can use leftover BBQ chicken instead |