Chicken Corn Bowl (Print Version)

# Ingredients:

→ Soup Foundation

01 - 7 cups chicken stock (low salt version)
02 - 1 (15-ounce) tin sweetcorn cream
03 - 1 cup sweet corn pieces, thawed if using frozen
04 - 2 tablespoons mild soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon granulated sugar
07 - ½ teaspoon ground white pepper
08 - ½ teaspoon nutty sesame oil
09 - 1½ cups shredded cooked chicken

→ Texture & Eggs

10 - 5-7 tablespoons corn flour
11 - Cold water (to mix with corn flour)
12 - 3 large eggs, whisked well

→ Finishing Touches (If Desired)

13 - Green onions, chopped up
14 - Fluffy white rice
15 - Crunchy crackers

# Instructions:

01 - Throw the chicken stock, sweetcorn cream, corn pieces, soy sauce, rice vinegar, sugar, and white pepper into a big pot. Heat it up on medium-high until it starts bubbling gently. Give it a stir now and then so everything mixes together nicely. You'll notice the creamed corn melting into the stock, making it a bit thicker with a sweet corn taste.
02 - When your soup's bubbling away, drop in your shredded chicken and mix it around so it's spread out in the soup. Let it keep simmering while you get your thickening mix ready.
03 - Get a small bowl and mix your corn flour with the same amount of cold water (about 5-7 tablespoons water). Stir until you can't see any lumps. When your soup's gently boiling, turn down the heat a bit. Keep stirring the soup in circles and slowly pour in your corn flour mix in a thin stream. Don't stop stirring as the soup gets thicker. Let it bubble away for about 2 minutes so the corn flour cooks properly and your soup's just how you want it.
04 - Beat your eggs really well in a bowl. Turn up the heat under your soup to medium-high so it's bubbling more actively. While stirring the soup in one direction to make a gentle swirl, slowly pour your beaten eggs into the moving soup in a thin stream. The eggs will cook right away when they hit the hot soup, making lovely ribbons throughout. Just keep stirring gently until the eggs are done, which happens super fast.
05 - Turn off the heat and pour the sesame oil over your soup, giving it one stir to mix it in. The sesame oil adds that important flavor kick that you don't want to add earlier. Scoop the hot soup into bowls and sprinkle plenty of chopped green onions on top. Eat it right away, either by itself, with some crackers on the side, or over a small helping of white rice if you want something more filling.

# Notes:

01 - This heartwarming bowl brings together traditional chicken soup with egg ribbons plus sweet corn for a truly comforting meal.
02 - Don't have canned creamed corn? Just grab a 15-ounce can of corn kernels, drain some liquid, and pulse it quickly in your food processor until it's roughly chopped but not mushy.
03 - Store-bought rotisserie chicken works amazingly in this dish and brings extra tastiness to your soup.

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