Chicken Corn Egg Drop Soup

Roughly chop the frozen sweet corn and thinly slice the chicken breast.

In a small bowl, combine the sliced chicken with 1 tsp cornstarch and oyster sauce. Mix well and set aside.

In a medium pot, bring 4 cups of chicken broth to a boil.

Season the boiling broth with soy sauce, garlic powder, chicken bouillon powder, turmeric powder, and white pepper to taste.

In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp cold water to create a slurry.

Pour the cornstarch slurry into the boiling soup while stirring to thicken. Continue stirring until the soup is slightly thick and glossy.

Add the marinated chicken to the soup, stirring immediately to break up the pieces. Cook for about 1 minute until the chicken is cooked through.

Add the chopped corn to the soup and bring back to a gentle boil.

In a separate bowl, crack and beat 3 eggs with 1 tbsp of water.

Turn the heat down on the soup so it is no longer bubbling.

While stirring the soup in a constant circular motion, slowly stream in the beaten eggs to create long, beautiful egg ribbons.

Serve hot, garnished with sliced green onions if desired.