Directions

1. Remove the skin from the chicken and trim off all the excess fat.

2. Add your hot water, salt and chicken thighs to the mixing bowl and poach your chicken thighs for 15 minutes / 230°F|110°C / speed 1 / stir. After the chicken is cooked, remove from the mixing bowl and clean the bowl.

3. Add your cooked chicken back to the mixing bowl and chop up for 20 seconds / speed 4.

4. Add your corn kernels to the mixing bowl along with the ginger, soy sauce, creamed corn and your broth. Cook your soup for 8 minutes / 250°F|120°C / speed 2 / stir. Once your soup is hot, in a small bowl combine your corn flour and water. After 2 minutes left of cooking, slowly drizzle the mixture through the hole in the top.

5. Once your soup is hot, beat your egg whites together in a small bowl. Cook the soup again for 4 minutes / 265°F|130°C / speed 3 / stir. Whilst cooking and the blade is spinning, slowly drizzle the egg white through the lid hole.

6. Enjoy your dish! Garnish with green onions.