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