Ingredients
1 tbsp neutral oil
2 cobs of sweet corn
½ pound thinly sliced chicken (optional, choose between this and fish)
½ pound white fish filet (optional, choose between this and chicken)
2 cups chicken broth
1 can creamed corn
2 eggs, separated
½ tsp sesame oil
Salt
White pepper
Directions
Step 1
Slice corn kernels off the cob and set aside. Carefully run the back of a knife along the naked cob to help extract any leftover corn juice. Set cobs and juice aside.
2 cobs of sweet corn
Step 2
Add neutral oil to a medium sized pot and heat on medium high. Add the corn kernels and sauté for 5 minutes. Add the chicken, if using, and brown for another 5 minutes.
1 tbsp neutral oil
½ pound thinly sliced chicken (optional, choose between this and fish)
Step 3
Add the chicken broth, scraping down the bottom of the pan to release any stuck on bits. Add the creamed corn and bring the mixture to a boil.
2 cups chicken broth
1 can creamed corn
Step 4
If using fish, add the whole filet and let boil for about 5 minutes, until cooked and the flesh is flaking without much effort.
½ pound white fish filet (optional, choose between this and chicken)
Step 5
In two separate containers beat the egg whites and egg yolks. Have these ready to go. With chopsticks or a spoon, create a gentle whirlpool in the soup by stirring in a circle. At the same time, carefully drizzle in the egg white followed by the egg yolk, then stop stirring. Let sit for another 2 minutes or so to give the egg time to set.
2 eggs, separated
Step 6
Add sesame oil, salt, and white pepper to taste. Serve alone or alongside a bowl of rice.
½ tsp sesame oil
Salt
White pepper
