1 green onion (white and light green part) or 2 tablespoons chopped chives
serving of chicken breast broth from the recipe below
Broth from chicken breast:
2.5 liters cold water
1 single chicken breast
1 tablespoon sesame oil
3 tablespoons light soy sauce
2 cloves garlic
2 cm piece of ginger
1 green onion
1 teaspoon cane sugar
1 tablespoon rice wine, sake, or 1 teaspoon lime juice or 1/2 teaspoon lemon juice
1/3 teaspoon ground white pepper
freshly ground black pepper, salt to taste
Preparation
First prepare the broth: pour cold water into a pot, place the rinsed chicken breast and the rest of the ingredients: sesame oil, soy sauce, peeled and halved garlic, peeled and halved ginger, whole green onion, sugar, wine or lime juice, white pepper, pinch of salt to taste. Bring everything to a boil, then reduce heat to minimum and cook for 25 minutes.
Remove the pot from heat and leave for about 10-15 minutes. Then remove the meat and cut into pieces, strain the broth into a clean pot, add the cut chicken breast and corn drained on a sieve and rinsed. Add the cornstarch dissolved in 3 tablespoons of cold water (if the broth is cooled, you can add the flour directly to the pot without dissolving it in water). Bring the whole thing to a boil, stirring occasionally.
Reduce heat and add the egg white previously beaten in a bowl with a tablespoon of sesame oil. Pour the egg white gradually but not in a very thin stream and stir the soup with a fork. After adding the egg white, remove from heat, add finely chopped green onion or chives, season with freshly ground black pepper and salt if needed.
