-
1
Special equipment: cheesecloth
-
2
Pour 10 cups water into a big stock pot and bring to a boil over high heat.
-
3
While it's coming to temp, throw in the leek, carrot, and hunk of ginger.
-
4
Place the coriander and peppercorns into a small square of cheesecloth.
-
5
Tie with kitchen string and add to the pot.
-
6
Skin the chicken breasts, remove any excess fat, and throw the chicken breasts into the pot.
-
7
Allow the whole lot to come to a boil, and then turn it down and simmer, covered, until the chicken is cooked and tender, 20 to 30 minutes.
-
8
Remove the chicken and allow to cool.
-
9
Strain the stock and discard the leeks, carrots, ginger, and cheesecloth sachet.
-
10
Return the stock to medium heat.
-
11
Add the creamed corn, bouillon cubes, chopped ginger, scallions, and sesame oil.
-
12
Keep the soup at a gentle simmer while you remove the chicken from the bone and shred finely using a fork.
-
13
(Or you can just slice it really thinly.)
-
14
Turn up the heat to high and bring the soup to a boil.
-
15
In a small bowl or measuring cup, mix the cornstarch with the water until smooth.
-
16
Add half to the soup whilst stirring.
-
17
Allow to boil until it's thickened to the soup consistency of your liking.
-
18
(If it doesn't thicken, add the remaining slurry.)
-
19
Turn the heat back down to medium.
-
20
In another small bowl, beat the egg whites with a little water.
-
21
Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup.
-
22
Add the shredded chicken and rice vinegar.
-
23
Cook for 5 minutes, allowing everything to warm through.
-
24
Taste for seasoning.
-
25
Serve with a splash of soy sauce and some of the reserved scallion greens.