Jī Róng Yùmǐ Gēng

Preparing the chicken:

1. 1Roughly chop the chicken meat.
2. 2Place the chopped chicken in a small bowl and add the cornstarch, salt, and water.
3. 3Mix well until the chicken has fully absorbed the ingredients.

Preparing the vegetables:

1. 4Pour the corn kernels and an equal amount of water into a blender.
2. 5Blend for about 15 to 30 seconds until you get a purée-like consistency.
3. 6Cut the carrot into small dice.

Preparing the thickener:

1. 7Mix the cornstarch and water in a bowl until the cornstarch is completely dissolved.

Preparing the soup:

1. 8Pour the water into a saucepan and bring to a boil.
2. 9Once the water starts boiling, add the corn purée and carrots to the saucepan.
3. 10Mix well.
4. 11Slowly add the cornstarch mixture, stirring constantly.
5. 12Then add the chicken, stirring constantly to prevent the chicken pieces from clumping together.
6. 13Wait for the soup to boil again to give the chicken time to cook.
7. 14Once boiling, slowly add the beaten egg in 2 to 3 additions, stirring constantly.
8. 15Keep stirring for a few seconds after adding all the ingredients.
9. 16Finally add the salt, powdered chicken stock, white pepper, and sesame oil.
10. 17Mix well and serve immediately with fresh chopped cilantro.