Recipe for Chicken and Sweet Corn Soup

Components:

One shredded chicken breast
One can of cream-style corn (400 g)
One cup of tinned, frozen, or fresh sweet corn kernels
Four cups of chicken stock
Two teaspoons of soy sauce
One teaspoon of grated ginger
Two minced garlic cloves
One egg, lightly whisked
Two tablespoons of water and one tablespoon of cornstarch were combined.
One teaspoon of optional sesame oil
2 chopped spring onions
To taste, add salt and pepper.

Directions:

Heat a small amount of oil in a pot over medium heat and cook the ginger and garlic until aromatic.
Cook until the chicken is barely browned after adding the shredded chicken.
Bring to a boil after adding the chicken broth. After lowering the heat, simmer for five minutes.
Stir thoroughly after adding the sweet corn kernels and cream-style corn.
Add soy sauce and salt & pepper to taste.
Add the cornstarch slurry and continue to simmer until the soup thickens, about 2 more minutes.
Stir the soup to form silky strands, then slowly pour in the beaten egg.
For added flavor, you can optionally add sesame oil.
Serve hot, garnished with chopped spring onions.

Savor your hot and cozy Sweet Corn and Chicken Soup! 🍲😋