Step 1

Pit the chicken broth and water in a large pot. Add the chicken, bring to a boil and then cook over medium heat while covered for 20 minutes.

Step 2

Turn off heat. Remove chicken. When cool enough to handle shred the chicken meat and add back to broth along with fish sauce and creamed corn.

Step 3

Heat the oil in a small saute pan and add the garlic. Heat briefly without browning and then add the wine. Stir and then pour into broth. Return to a boil and slowly stir in the beaten egg with a fork. You want the egg to divide into strands Stir and remove from heat.

Step 4

Serve with fresh ground pepper, cilantro and green onion. Add sriracha if you’d like more heat.