Chicken Corn Egg Drop Soup

110 g boneless skinless chicken breast (or thighs; cut into very small cubes/finely chopped)
1 tbsp water
1 tsp cornflour
1 tsp oyster sauce
1½ cups sweet corn kernels (fresh or frozen)
5 cups chicken stock
½ tsp turmeric powder
½ tsp sesame oil
½ tsp SIDS CRAZY SALT to taste
2 egg whites (lightly beaten; you can also include the yolks)
1 spring onion, chopped
1 tbsp coriander, chopped, optional)
To thicken the Soup:
¼ cup cornflour
½ cup chicken stock

Marinate the chicken with the water, cornflour and oyster sauce. Mix until the liquid is absorbed into the chicken. Set aside.
Finely mince ½ cup of the corn kernels and set aside. Add the chicken stock, minced and whole corn kernels, and turmeric powder to a pot and bring to a low boil. Reduce the heat, cover, and simmer for 10 minutes.
Next, add the sesame oil and SIDS CRAZY SALT. Turn up the heat slightly. Add the chicken to the soup, and use a spoon to break up any clumps of chicken while stirring for 1 minute.
Make the thickening agent for the soup by combining the cornflour and chicken stock into slurry. Use a spoon or a whisk to stir the soup while slowly pouring in the cornflour slurry. The soup will begin to thicken further as the cornflour cooks. Keep stirring for another 30 seconds. If the soup is too thick, add more stock, and if it’s too thin, add more cornflour slurry until the soup is at your preferred consistency.
Next, use a large spoon or ladle to gently stir the soup in one direction, while slowly pouring the beaten egg whites into the soup. Stirring slowly in a large slow circular motion will yield large “ribbons” of egg and stirring faster will result in a finer “egg flower.” Use your own discretion on how you personally like the texture of the egg!
Stir in half of the spring onions, and use the rest as a garnish for serving. If you’re looking for a bit more flavour, you can also sprinkle some chopped coriander and fresh ground black pepper over each bowl.