A delightful and hearty chicken and corn soup, perfect for a cozy meal.
Combine the chicken broth, water, white wine, ginger, garlic, soy sauce, and chicken breasts in a large saucepan.
Using fresh ginger and garlic enhances the flavor of the broth.
Bring the mixture to a boil, then reduce the heat and simmer until the chicken is cooked through.
Ensure the chicken is fully cooked by checking its internal temperature.
Remove the chicken from the saucepan and shred it into bite-sized pieces.
Let the chicken cool slightly before shredding to avoid burning your hands.
Return the shredded chicken to the saucepan and bring the soup back to a gentle boil.
Stir occasionally to ensure even heating.
Whisk the egg in a small bowl, then slowly pour it into the boiling soup while stirring to create egg ribbons.
Pour the egg in a thin stream to achieve delicate ribbons.
Add the corn and spring onions to the soup, then simmer for a few minutes.
Use fresh corn for a sweeter flavor.
Serve the soup hot, garnished with additional spring onions if desired.
Serve with a side of crusty bread for a complete meal.
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