Steps
- Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water.
- In a saucepan, combine 2 cups of chicken broth, 420g of canned creamed corn, and 1 teaspoon of light soy sauce.
- Stir in 1 teaspoon of minced ginger, 1 minced garlic clove, and the slurry. Bring to a boil over high heat.
- Reduce to medium and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Remove from the heat and slowly whisk in 1 beaten egg until set in ribbons. Add 1 cup of shredded cooked chicken and warm through over low heat. Season with salt and white pepper.