Cantonese Chicken and Corn Egg-Drop Soup

Steps

1. 1

   In a blender, combine 1 cup of the corn kernels and 1 cup of the chicken broth. Blend until the mixture is completely smooth, about 1 minute.

   Start 1-minute timer
2. 2

   In a large pot or Dutch oven, combine the remaining 5 cups of chicken broth, the corn puree, and the remaining 2 cups of corn kernels.

3. 3

   Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes.

   Start 10-minute timer
4. 4

   Add the diced chicken pieces and minced ginger to the pot. Continue to simmer until the chicken is cooked through, about 5 to 7 minutes.

   Start 7-minute timer
5. 5

   Stir in the soy sauce, sesame oil, salt, and white pepper.

6. 6

   Turn off the heat. While the liquid is still very hot but not boiling, slowly pour the beaten eggs into the soup in a thin, steady stream.

7. 7

   Wait 15 seconds for the eggs to set, then stir very gently once or twice with a spoon to create long, delicate ribbons. Do not stir vigorously or the eggs will break apart.

   Start 15-second timer
8. 8

   Taste and adjust seasoning with additional salt if needed. Ladle into bowls and garnish with sliced scallions.