1 can cream corn 15oz

1 cup shredded rotisserie chicken about 1 breast

2 eggs whisked

2 cups chicken or vegetable stock (note 1)

2 thin slices of ginger

salt and white pepper

To serve

¼ cup scallions/spring onion thinly sliced

2-3 drops sesame oil

In a pot, add creamed corn, stock, ginger, and shredded chicken. Bring the pot up to boil. Turn the heat down to medium-low heat and boil for 5 minutes.

Stir the pot with a spoon or a fork slowly in one direction, creating a small swirl/tornado.

Continuing to stir the pot, very slowly, pour whisked eggs into the pot as it is boiling on medium-low heat. (note 2)

Once all the eggs are in the pot, boil for about 20-30 seconds. Taste the soup then adjust for salt and white pepper. Add a little more white pepper for more heat if desired.

To serve: Sprinkle thinly sliced scallion/spring onions and a couple of drops of sesame oil. Discard the ginger slices.

Give it a little stir and enjoy!

Notes

Note 1. Chicken or vegetable stock either uses stock powder or fresh stock. I like using stock powder for this recipe as it is easily available in the pantry.

Note 2. Slowly pour whisked eggs into the pot whilst stirring.

The tip here is to pour slowly from a small height – about 10-15cm above the soup. You want to almost drizzle the eggs into a swirling pot in a steady stream. This is what makes the eggs integrate into the soup so nicely and evenly.

Gen’s serving suggestion: for something a little more substantial, add a scoop of rice. It is so yummy and a hit with the little ones! I know, I was one of them

*adapted from https://casuallypeckish.com/