- 8 ounces boneless, skinless chicken tenders or breast, cut against the grain into thin slivers 1 to 2 inches long
- 1 teaspoon rice wine, preferably Taiwanese (may also use Shaoxing rice wine)
- 1 teaspoon cornstarch
- 1/2 teaspoon fine salt, plus more as needed
- 4 cups chicken broth, preferably low-sodium
- 2 cups (10 ounces) freshly shucked corn kernels (from 2 ears); frozen if necessary
- One (14 3/4-ounce) cans creamed corn
- 2 large eggs, whisked well
- Ground white or cracked black pepper
- 4 scallions, sliced, for garnish (optional)
INGREDIENTS
- 12 oz boneless, skinless chicken tenders or breasts, cut against the grain into thin slivers 1 to 2 inches long
- 1.5 tsp rice wine or miuchu, preferably Taiwanese (may also use Shaoxing rice wine)
- 1.5 tsp cornstarch
- 1/2 tsp extra fine salt OR 2/3 tsp regular fine salt, plus more as needed
- 6 cups chicken broth, preferably low sodium
- *3 ears freshly shucked corn kernels (or 3 cups); frozen if necessary
- 1.5 cans (can size = 14.75 oz) creamed corn
- 3 large eggs, whisked well
- Ground white or cracked black pepper
- Scallions, sliced, for garnish
Equipment:
- *Bundt pan with hole in the center: stick an ear of corn upright into the whole, then carefully slice the kernels downwards into the pan
- Large pot
In a small bowl, combine the chicken, rice wine, cornstarch and salt and mix gently by hand to ensure all of the chicken is coated. Set aside for 20 minutes, or cover and refrigerate up to overnight.
- In a large pot over high heat, combine the chicken broth with shucked and creamed corn. Bring to a boil, then reduce the heat so the liquid is at a gentle simmer.
Drop the chicken pieces in, one at a time, stirring after each to ensure the pieces don’t stick together in the soup. Continue stirring in a circular motion as you slowly pour in the eggs.
Taste the soup, and season with salt and pepper as desired. Ladle into bowls and garnish with the sliced scallions, if using, before serving.
