Ingredients:

  • 6 cups Low-Sodium Chicken Stock (1.5 Litres)
  • 2 large Skinless, Boneless Chicken Breast (approx. 1 lb / 450g)
  • 1 inch piece Fresh Ginger (2.5 cm), sliced thickly or smashed
  • 1 cup Whole Kernel Sweetcorn (160g), drained if tinned
  • 1/2 cup Creamed Sweetcorn (120g) (Optional)
  • 2 Tbsp Light Soy Sauce (30 ml)
  • 1/2 tsp Ground White Pepper (2.5 ml)
  • 1 tsp Toasted Sesame Oil (5 ml)
  • Salt, to taste
  • 3 Tbsp Cornstarch (45g)
  • 1/4 cup Cold Water (60 ml)
  • 2 Large Egg Whites, lightly whisked
  • 2 stalks Spring Onions (Scallions), thinly sliced for garnish

Instructions:

  1. Stage 1: Cook the Chicken and Build the Broth Base. Place the chicken breasts, chicken stock, and smashed ginger piece into the saucepan. Bring to a gentle boil, then reduce heat and simmer gently for 12–15 minutes, or until the chicken is cooked through.
  2. Shred the Chicken: Remove the chicken pieces and set aside. Once cool enough to handle, use two forks to shred the chicken finely. Discard the ginger from the pot.
  3. Return Ingredients: Add the shredded chicken back into the simmering stock. Stir in the whole kernel sweetcorn and the optional creamed sweetcorn.
  4. Season: Stir in the light soy sauce and white pepper. Taste and add salt if necessary. Bring the soup back up to a gentle simmer.
  5. Stage 2: Thicken the Soup (The Slurry Technique). Prepare the Slurry: In a small bowl, combine the 3 tablespoons of cornstarch with the 1/4 cup of cold water until completely smooth (ensure no lumps remain).
  6. Thicken: While the soup is boiling gently, slowly pour the cornstarch slurry into the soup in a thin, steady stream, stirring continuously in a figure-eight motion.
  7. Check Consistency: Continue to simmer for 1–2 minutes after adding the slurry. The soup should visibly thicken and become glossy. If it is too thin, prepare a small additional slurry (1 tsp cornstarch with 1 Tbsp water) and add it incrementally.
  8. Stage 3: Add the Egg Ribbons and Finish. Prepare Eggs: Ensure the 2 egg whites are lightly beaten until they are just foamy.
  9. Create Ribbons: Ensure the soup is boiling gently. Hold the bowl of egg whites high above the pot and slowly drizzle the egg whites into the soup in a thin, continuous stream while stirring the soup gently and consistently in one direction only.
  10. Set the Ribbons: Stop stirring immediately once all the egg is added. Let the soup rest for 30 seconds to allow the ribbons to set beautifully into fine strands.
  11. Finish: Turn off the heat. Stir in the toasted sesame oil.
  12. Serve: Ladle into bowls, garnishing generously with sliced spring onions.