Step 1 of 8
Slice chicken into thin strips and marinate with white pepper, Shaoxing wine (optional) and oyster sauce.
Step 2 of 8
Roughly chop corn kernels and slice scallions for garnish and set aside.
Step 3 of 8
Crack eggs in a bowl and add 1 tbsp of water and beat well.
Step 4 of 8
In a pot, add the chicken broth, chicken, and corn. Cover and bring to a boil. The pieces of chicken should be cooked through at this point, but continue simmering on low until cooked through. Uncover and reduce heat to low.
Step 5 of 8
Remix the cornstarch slurry and pour into the broth until slightly thickened.
Step 6 of 8
Slowly pour in the egg mixture while using a ladle to stir the soup in one direction to create ribbons of egg or “egg flowers” in the soup.
Step 7 of 8
Season to taste with salt and white pepper. Add turmeric if desired for the additional yellow colour.
Step 8 of 8
Stir in scallions, and add sesame oil if desired. Serve while still hot.
