Quick Egg Drop Soup with Chicken and Corn

Pat the chicken thighs dry with paper towels. Place them in a bowl and add soy sauce. Toss to coat evenly. Set aside to marinate briefly while you prepare the other ingredients.

Place a Dutch oven over medium-high heat. Add corn oil and let it heat up until shimmering.

Add the smashed ginger pieces to the hot oil. Cook for about 30 seconds until fragrant, then add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning. Push the aromatics to the side of the pot.

Add the marinated chicken thighs to the pot, placing them in the hot oil next to the aromatics. Sear for 3-4 minutes per side, until nicely browned and cooked through. Remove the chicken from the pot and set aside on a cutting board.

Pour the chicken broth into the pot, scraping up any browned bits from the bottom. Bring the broth to a simmer over medium heat. Add the frozen corn and let it cook for about 5 minutes.

In a small bowl, whisk together cornstarch and water until smooth. Slowly drizzle the cornstarch slurry into the simmering soup while stirring constantly. Continue to stir until the soup thickens slightly.

In a separate small bowl, lightly beat the eggs. Slowly drizzle the beaten eggs into the simmering soup in a thin stream, stirring gently with chopsticks to create ribbons. Cook for about 1 minute until the egg is set.

Stir in the white pepper and sesame oil. Taste and adjust seasoning if necessary. Turn off the heat.

Cut the seared chicken thighs into bite-sized pieces and add them back into the soup. Stir in the chopped scallions. Ladle the soup into bowls and serve immediately.