Instructions

• In large pot, bring chicken stock to simmer. Add chicken breast, cover, and poach over low heat until fully cooked, about 10 to 12 minutes. Remove, let cool slightly, then shred. Skim off any foam from broth.
• Increase heat to medium and bring broth back to a simmer. Add sweetcorn and stir.
• In small bowl, mix cornstarch with 5 tablespoons water to make a slurry. Gradually stir mixture into soup and let simmer for 1 minute until thickened. Season with salt and pepper.
• Slowly pour in beaten eggs, stirring to create egg ribbons. Add shredded chicken back to pot and cook for 1 more minute.
• Finish with drizzle of sesame oil and dash of pepper. Garnish with chopped chives and serve.