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Heat oil in a big pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant.
Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.
Add chicken stock and 2 cups water. Turn to high heat. Cook until bringing to a boil. Add frozen corn and peas. Continue to cook until bringing to a boil again.
While boiling the soup, combine potato starch with 1/4 cup water in a small bowl.
Skim the foam from top of the soup if you want it to look prettier (optional). Turn off heat.
Swirl potato starch slurry into the soup. Mix well.
Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle egg into the soup in a swirling motion.
Mix the soup again and taste it with a small spoon (be careful, the soup is very hot!). If the soup is not as thick as you’d like, mix a bit more potato starch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.