INGREDIENTS:

        110g Chicken breast cut to ¼” thin strips
        1/8 tsp white pepper
        ½ tbsp Shaoxing wine (optional)
        ¼ tbsp vegetarian oyster sauce

Cornstarch Slurry:

        2 tbsp cornstarch
        ¼ cup water

Soup:

2 tubs of The Daily Broth’s Chicken Bone Broth Clear & Classic Version (thawed 1 hour in refrigerator)
1 cup corn (fresh or frozen)
2 eggs (beaten)
1 tbsp water
½ tsp salt
½ tsp white pepper
1/8 tsp turmeric powder (optional for color)
1 scallion (for garnish)

INSTRUCTIONS:

1. Slice chicken into thin strips and marinate with white pepper, Shaoxing wine (optional), and oyster sauce.
2. Roughly chop corn kernels and slice scallions for garnish and set aside.
3. Crack eggs in a bowl and add 1 tbsp of water and beat well.
4. 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.
5. Mix the cornstarch slurry and pour into broth until slightly thickened.
6. 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.
7. Season to taste with salt and white pepper. Add turmeric if desired, for additional yellow color.
8. Stir in scallions, and add sesame oil if desired. Serve while hot.

ENJOY!