CHICKEN CORN SOUP

Ingredients
 1 pound chicken, bone in
 5 cups water
 1 onion, peeled and quartered
 3 cloves garlic, peeled and pounded
 1 thumb-size ginger, peeled and pounded
 1 tablespoon salt
 1 teaspoon peppercorns
 3 white corn ears, shucked
 1 tablespoon soy sauce
 4 teaspoons cornstarch
 2 eggs
 green onions, chopped

Instructions
1. In small, heavy-bottomed pot, arrange chicken in a single layer. Add
water, quartered onions, smashed garlic cloves, thyme, bay leaf, salt,
and peppercorns.
2. Bring to a boil, skimming scum that floats on top. Lower heat, cover,
and cook in barely a simmer for about 15 minutes or until
thermometer inserted in the thickest part of chicken reads 165 F.
3. With a slotted spoon, remove chicken from pot and allow to cool to
touch. Coarsely shred chicken and keep warm. Discard bones. Using a
fine mesh sieve, strain liquid. Discard aromatics and reserve 4 cups of
the broth.
4. Using a knife, make long downward strokes on the corn ears to
separate kernels. Using a spoon, scrape cob to extract remaining bits
and liquid. Discard cobs.
5. Add corn and soy sauce to pot. Cook for about 8 to 10 minutes or
until tender. Increase heat to a boil.
6. In a small bowl, combine 3 teaspoons of the cornstarch with about 2
tablespoons of water. Stir until dissolved and smooth. Add to pot,
whisking vigorously to prevent lumps. Continue to whisk until mixture
begins to thicken. Lower heat to a gentle simmer.
7. In a bowl, combine eggs and the remaining 1 teaspoon cornstarch.
Whisk together until smooth. Slowly drizzle egg mixture into soup and
let stand for 15 seconds and then stir gently stir to break up.
8. Add chicken. Season the soup with salt and pepper to taste. Ladle
soup into servings bowls and sprinkle with green onions. Serve hot.