Ingredients you will need:
3-4 cups of water
1lbs. of Diced or Minced Chicken (pork or beef works as well)
Fish Sauce (Depending on Taste)
Salt (Depending on Taste)
½ Tablespoon of Oyster Sauce
½ Tablespoon of Sugar
3 ½ Table Spoon of Corn Starch
1 Tablespoon Oil (Vegetable or Canola)
1 can of Corn Kernels (rinsed)
2 cans of Cream Corn
Green Onions (Optional)
White pepper (Optional)
Bring 3 to 4 cups of water to a boil; you can use chicken broth if you like. While the water is boiling, season the chicken or your choice of meat.
In this video demonstration you will see that my mom is using dark chicken meat. More specifically, she is using boneless, skinless chicken thigh meat. First, you want to slice or dice your chicken. For the seasoning, I am only estimating because taste is subject. On the safe side, I would add less of the seasoning because the taste can be adjusted later. Add a few splashes of fish sauce. I think my mom put about six splashes of fish sauce. She added about ½ tablespoon of oyster sauce, ½ table spoon of sugar and ½ tablespoon of corn starch and 1 tablespoon of oil. She mixed all the seasonings with the chicken.
Once your pot of water comes to a boil, put the seasoned chicken in and cover the lid. Let it boil until the chicken is cooked through or when your water comes back to a boil. This should take long if your chicken has been slice or diced into small bite size pieces.
Once chicken is cooked, lower the heat to medium and pour in one can of rinsed sweet corn kernels and two cans of cream corn. If you plan on making a small or large batch, just remember the ratio for the corn kernel to the cream corn is 1:2. Bring the soup back to a boil.
Crack and scramble 2 eggs. You can use as much or as little eggs as you like. You can choose to only use egg whites if you prefer. Once the soup comes back to a boil, slowly pour in the scrambled eggs while stirring the pot of soup. This makes the eggs separate and give is a stringy consistency that this soup is known for.
While the soup is coming back to a boil, make a corn starch slurry. My mom added about 3 tablespoons of water to 3 tablespoon of corn starch and mixed it until it became a liquid consistency. Slowly pour the slurry into the soup and wait for the soup to thicken. You can add more or less slurry by checking the consistency of the soup. Add however much you feel is needed.
Once the soup has the consistency that you like, check for seasoning. If the soup is too thick or salty for your liking, I would add a more water and bring it back to a boil. If your soup is lacking salt, I would suggest adding fish sauce and salt to the soup to your liking.
These following steps are optional but it is my favorite part of the soup. You can garnish your dish with some fresh green onions and/or cilantro. In my video you will see that my mom did not add cilantro, simply because we didn’t have any on hand but I also know there are people that either love or are impartial to cilantro. You will also see in the video that my mom topped the soup with white pepper. I love this soup to have a lot of white pepper and that is exactly what my mom did for me.
I hope you all try out this recipe and I hope you love and enjoy it as much as I do! I hope this soup fills and warms you up from the inside! Remember Taste is subjective!