Step 1

Heat oil in a pressure cooker. Add onion, carrot, celery and fry for 3-4 minutes until onion is softened.

Step 2

Add ginger and garlic, fry for 1-2 minutes until cooked through.

Step 3

Add stock, white pepper, soy sauce, creamed corn, corn kernels and mix thoroughly. Then add salt and pepper to taste, add whole chicken fillets. Bring to boil and close pressure cooker lid.

Step 4

Cook for 35 minutes, release pressure when safe and remove lid. Remove chicken fillets and shred it with two forks. Set aside.

Step 5

Make a slurry out of the cornflour and water. Stir slurry through the soup and mix well. Increase heat using the brown/sear function until soup thickens to desired texture, turn off heat.

Step 6

While the soup is still hot, slowly drizzle the beaten egg while gently stirring the soup at the same time to produce ribbons. Continue until all egg is used.

Step 7

Cut spring onion greens into thin strips and add to soup. Return chicken to soup, mix well and serve. Drizzle a small amount of sesame oil into each bowl.