Chicken and corn soup

Ingredients:

• 1 leek, cut in half and washed thoroughly
• 1 carrot, cut in half
• 7 cm fresh ginger root
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 2 bone-in chicken breasts, skin on
• 3 cans of 400g canned creamed corn
• 2 chicken bouillon cubes, crumbled
• 3 tablespoons finely chopped fresh ginger
• 4 green onions, thinly sliced ​​+ some extra greens for serving
• 1 tsp. sesame oil
• 1/4 cup cornstarch
• 1/4 cup cold water
• 2 egg whites
• 1 tsp. rice vinegar
• Soy sauce for serving

Preparation:

1. Pour 10 cups of water into a large saucepan and bring to a boil over high heat. While the broth is heating, add the leek, carrot, and slice of ginger. Place the coriander and peppercorns in a small square of cheesecloth. Tie with string and add to the saucepan.
2. Remove the skin from the chicken breasts, trim off any excess fat, and add them to the pan. Bring the water to a boil, then reduce the heat and simmer, covered, until the chicken is tender, 20-30 minutes.
3. Remove the chicken from the broth and let it cool. Strain the broth and discard the leek, carrot, ginger, and cheesecloth.
4. Return the broth to medium heat. Add the creamed corn, bouillon cubes, chopped ginger, green onions, and sesame oil. Keep the soup on low heat while you remove the chicken from the bones and shred it with a fork. Alternatively, you can simply slice the meat thinly.
5. Increase the heat to high and bring the soup to a boil. In a small bowl or measuring cup, whisk together the cornstarch and water until smooth. Add half the cornstarch mixture to the soup, stirring. Let it simmer until the soup thickens. If it hasn't thickened, add the remaining cornstarch mixture.
6. Reduce heat to medium. In another small bowl, whisk the egg whites with a small amount of water. Stirring the soup in a circular motion, add the egg whites in a steady stream; beautiful white streaks should form on the surface of the soup.
7. Add the shredded chicken and rice vinegar. Cook for 5 minutes to heat through. Taste. Serve the soup drizzled with soy sauce and sprinkled with the remaining green onions.