Remove skin and excess fat from the chicken maryland. Season with salt, pepper and 5 spice. Place in the instant pot with 1.5 cups of water, and 1 garlic clove
Cook on high pressure for 15mins, 5min NR then QR.
Debone and shred.
Soup
Add ginger, garlic, onion whites and chills into a pot with a little oil. Cook for a few minutes until fragment
Add broth, soy, wine, sriracha, 5 spice and white pepper to the pot, bring to a boil then simmer for 10mins
Cook noodles in a separate pot
Add corn and chicken to the pot, cook for 3 minutes.
Stir the soup creating a vortex. Turn off the heat, then pour in the eggs to create ribbons.
Serve the noodles, then the soup on top, making sure to get enough corn, chicken and aromatics in each bowl. Top with onion greens, chill crisp and sesame oil.
