Ingredients:
- cups high-quality Chicken Stock (low sodium preferred)
- oz boneless, skinless Chicken Breast
- inch fresh Ginger, sliced thinly
- tbsp Shaoxing Rice Wine
- /2 tsp Salt
- tbsp Cornstarch (Maizena)
- tbsp Cold Water
- large Egg White (room temperature)
- tsp Sesame Oil
- tbsp Unsalted Butter (optional)
- /2 tsp White Pepper
- Scallions (Green Onions), finely sliced (white and green parts separated)
Instructions:
- Poach the Chicken: Combine stock, ginger slices, rice wine, and salt in the saucepan. Bring to a simmer. Add chicken breasts and poach gently until cooked through (approx. 12-15 minutes).
- Shred the Chicken: Remove the cooked chicken, reserving the poaching liquid (this is now your flavoured stock). Once cool enough to handle, shred the chicken finely. Set aside.
- Clarify the Stock: Strain the poaching liquid through a fine-mesh sieve into a clean pot to remove the ginger slices. Return the clear stock to a low simmer.
- Prepare the Slurry: In a small bowl, whisk the cornstarch and cold water until completely smooth—no lumps!
- Thicken the Soup: Slowly whisk the cornstarch slurry into the simmering stock. Stir continuously until the soup thickens to a light gravy consistency. Reduce heat to the lowest setting.
- Temper the Egg White: Place the egg white in a shallow bowl. Slowly whisk a ladleful (about 1/4 cup) of the hot soup base into the egg white to temper it.
- Create the Velvet: With the soup still on the lowest heat, slowly drizzle the tempered egg white mixture back into the main pot while whisking the soup vigorously in a circular motion until the egg forms fine, silky threads.
- Final Assembly: Stir in the shredded chicken, white pepper, and the white parts of the scallions. Heat through gently for 1 minute—do not boil again.
- Finish and Serve: Remove from heat. Stir in the sesame oil and optional butter for shine and richness. Garnish generously with the green parts of the scallions before serving immediately.