Ingredients
150 g (about 5 oz) chicken breast, 100 g (about 3.5 oz) corn kernels, 2 eggs.
Seasonings
1 teaspoon salt, 1 tablespoon sugar, 1/2 teaspoon chicken bouillon, and water starch as needed.
Steps
1. Rinse the corn kernels; wash the chicken breast, mince it into a paste, blanch in boiling water, then drain; wash the eggs, crack them into a bowl, and beat until smooth.
2. Bring water to a boil in a pot, add the corn kernels and cook for 10 minutes, then add the minced chicken, sugar, chicken bouillon, and salt, and continue cooking until tender.
3. Then thicken the soup with a cornstarch slurry, pour in the beaten egg mixture, and remove from heat to serve in bowls.