1 lb. ground chicken
8 cups chicken stock (8 cups water+8 tbsp. Tung Chun chicken base)
Two 14-3/4 oz. cans creamed corn
1 tsp. white pepper
2 tsp. sugar
4 eggs, beaten
2 tsp. sesame oil
1/2 cup cornstarch + 10 tbsp. water (cornstarch slurry)
Chopped fresh cilantro for garnish
1. Put the chicken broth in a large stock pot and bring to a boil. Add the ground chicken, breaking up the pieces well. Bring stock back up to a boil, then reduce heat to simmer. Skim off any of the foamy stuff that comes up to the top.
2. Once chicken is cooked through and most of the foam has been removed, add the creamed corn, white pepper, and sugar. Stir to combine.
3. Bring soup back up to a boil, then stir in the cornstarch slurry. Cook for about 5 minutes or until soup is thickened.
4. Swirl in the beaten eggs, stirring the soup constantly with a spoon in a clockwise motion.
5. Turn off heat and stir in the sesame oil. Season with additional white pepper and salt, as needed.
6. Ladle into serving bowls and garnish with a bit of chopped fresh cilantro.