Sort ingredients
willa
QR Code
Listen
Pdf
Mix diced chicken breast with 2 tsp salt, 1 ½ tbsp cornflour, ¼ tsp baking soda, and 3 tbsp water until well combined
Allow the chicken mixture to 'velvet' in the fridge for 10-15 minutes
In a food processor, blitz garlic, ginger, and half the corn kernels into a paste to create creamed corn
Heat 3 tbsp oil in a pot on medium heat and fry chopped shallots until aromatic, about 1 minute
Add the creamed corn mixture to the pot and stir for another minute
Add whole corn kernels and 1.8 litres water (or stock) to the pot and bring to a gentle simmer
Add the velveted chicken and season with 2 tsp salt, 1 tbsp sugar, and ½ tsp ground white pepper
Gradually add the cornflour slurry while stirring, adjusting thickness as desired
Simmer for 2-3 minutes
Drizzle whisked eggs over the soup while stirring, then turn off the heat
Serve in bowls garnished with sesame oil and spring onion greens, eat with rice