Pakistani Chicken Breast & Corn Soup

Ingredients

• 12 oz Chicken Breast, poached and shredded
• 6 cups chicken stock
• 1 can (15 oz) cream-style corn
• 1 cup sweet corn kernels
• 3 tbsp cornstarch mixed with ¼ cup cold water
• 2 eggs, beaten
• 1 tbsp soy sauce
• 1½ tsp white pepper
• 1 tsp sugar
• 4 scallions, sliced
• 2 tbsp white vinegar, to serve
• 1 tbsp chili sauce, to serve

Method

1. Bring the stock to a boil and add the cream-style corn, sweet corn, and shredded Chicken Breast. Simmer 8 minutes.
2. Season with the soy sauce, sugar, white pepper, and salt. White pepper carries this soup — use more than feels sensible.
3. Stir in the cornstarch slurry and cook 2 minutes until the soup thickens to a silky, slightly viscous body.
4. Lower the heat to a bare simmer, then pour the beaten eggs in a thin stream while stirring in one slow circle. Stop stirring the moment ribbons form.
5. Ladle into bowls, top with scallions, and put vinegar and chili sauce on the table so everyone can adjust their own.