Step 1

In a small bowl, combine the chicken, rice wine, cornstarch and salt and mix gently by hand to ensure all of the chicken is coated. Set aside for 20 minutes, or cover and refrigerate up to overnight.

Step 2

In a large pot over high heat, combine the chicken broth with shucked and creamed corn. Bring to a boil, then reduce the heat so the liquid is at a gentle simmer.

Step 3

Drop the chicken pieces in, one at a time, stirring after each to ensure the pieces don’t stick together in the soup. Continue stirring in a circular motion as you slowly pour in the eggs.

Step 4

Taste the soup, and season with salt and pepper as desired. Ladle into bowls and garnish with the sliced scallions, if using, before serving.