Back to 6 servings 500 g bone-in chicken thighs or mixed pieces, skinless 2 litres water 3 cm ginger, sliced 4 garlic cloves, lightly crushed 0.5 onion, halved 1 x 400 g tin creamed corn 150 g corn kernels, tinned or frozen 4 tbsp cornflour (cornstarch), mixed with 120 ml cold water 2 eggs, beaten 1.5 tsp salt, or to taste 1 tsp white pepper 1 tsp sugar 2 scallions, sliced, to garnish chilli vinegar, soy sauce and chilli sauce, to serve
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1 Step 1: Combine the chicken, water, ginger, garlic, onion and 1 teaspoon of the salt in a big pot. Set it over high heat and bring to a rolling boil, spooning off the foam that gathers on top.2 Step 2: Turn the heat down to low so the liquid barely bubbles, set the lid on slightly ajar, and let it cook 35 to 40 minutes. The chicken is ready when it feels tender and a thermometer in the thickest piece reads 165°F (74°C), with clear juices and no pink by the bone.3 Step 3: Lift out the chicken and strain the stock into a clean pot. Discard the ginger, garlic and onion. Pull the meat from the bones, discard the skin and bones, and finely shred the meat with two forks.4 Step 4: Bring the stock back to a gentle simmer and stir in the creamed corn, corn kernels and shredded chicken. Add the rest of the salt along with the white pepper and sugar, and let everything bubble softly for 5 minutes.5 Step 5: Stir the cornflour slurry well, then pour it in slowly while stirring constantly. Keep stirring until the soup is glossy and lightly thickened.6 Step 6: Lower the heat so the soup is barely bubbling. Swirl the soup in one direction, then drizzle the beaten egg in a thin stream. Wait about 20 seconds, then stir gently to form soft ribbons.7 Step 7: Fill warmed bowls with the soup, scatter sliced scallions over each one, and bring to the table right away. Set out chilli vinegar, soy sauce and chilli sauce so everyone can add their own.getsaucepan.com/r/4042d6f0-05f5-59fb-9101-863350679c0b
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