A delightful and easy-to-make chicken and corn soup with an Asian twist, perfect for a quick and comforting meal.
Finely dice the chicken breast into small pieces.
Cutting the chicken into smaller pieces ensures it cooks evenly and quickly.
In a saucepan, bring the water to a boil and add the chicken pieces.
Boiling the chicken in water creates a flavorful base for the soup.
Add the corn kernels, soy sauce, salt, pepper, and ginger to the saucepan.
Stir well to ensure the flavors are evenly distributed.
Mix the cornstarch with a small amount of water to create a slurry, then add it to the soup.
Adding the cornstarch slurry thickens the soup to the desired consistency.
Slowly pour the beaten egg into the soup while stirring continuously to create egg ribbons.
Stirring while adding the egg prevents clumping and creates a silky texture.
Drizzle sesame oil over the soup and garnish with chopped spring onions before serving.
Adding sesame oil at the end enhances the aroma and flavor of the soup.
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