Step 1

Peel and slice the ends off the onion. Cut into 1-1.5 inch sized pieces.

Step 2

Chop the corn on the cob into 4 pieces.

Step 3

Slice the tomato into wedges.

Step 4

Peel the carrot and slice into 1-1.5 inch sized chunks. I like to slice diagonally, then rotate the carrot halfway and slice diagonally again for pieces with large surface area.

Step 5

Prepare the potato last, since it will oxidize if exposed to air too long. Peel the potato and slice into 1.5-2 inch sized chunks. Since these will disintegrate the most in the soup, making them larger will help them stay in tact.

Step 6

Bring a pot of water to boil. Drop in the chicken drumsticks, and blanch for 1-2 minutes. If using pork ribs, blanch for a few extra minutes to get rid of all the gunk.

Step 7

Pour out the blanching water, and give the chicken and the pot a quick rinse.

Step 8

Add the chicken back into the pot with all the vegetables, and 6 cups of water.

Step 9

Bring it all to a boil, and skim off any scum on the surface.

Step 10

Reduce to a very gentle simmer (low to medium-low heat), then cover and let simmer for at least 45 minutes. I like to let it simmer for 90 minutes to extract more flavor from the meat and veggies.

Step 11

Season with salt, white pepper, chicken bouillon powder, and sesame oil. Garnish with scallions and enjoy!