Classic Chinese Chicken and Corn Soup

1.Slice the chicken breast thinly against the grain. In a small bowl, mix the chicken with 1 tablespoon cornstarch, 1 teaspoon soy sauce, 1 teaspoon Shaoxing wine (if using), and a pinch of salt. Let marinate for 10 minutes while you prepare other ingredients.

2.In a large saucepan or pot, heat the vegetable oil over medium heat. Add the marinated chicken and stir-fry gently until the chicken turns white and is just cooked through, about 2 minutes. Remove the chicken and set aside.

3.Pour the chicken stock into the same pot and bring to a gentle boil. Add the creamed corn and sweet corn kernels. Stir well and simmer for 3-4 minutes.

4.Return the cooked chicken to the pot. Season with the remaining salt and white pepper. Taste and adjust seasoning as needed.

5.In a small bowl, whisk together 2 teaspoons cornstarch with 2 tablespoons water to make a slurry. Slowly stir the slurry into the soup and simmer for 1-2 minutes until slightly thickened.

6.Beat the eggs in a bowl. With the soup at a gentle simmer, slowly drizzle the eggs into the soup in a thin stream while stirring the soup in a circular motion to create delicate egg ribbons.

7.Turn off the heat. Ladle the soup into bowls. Garnish with sliced spring onions and a few drops of sesame oil. Serve hot.