Cut corn off the cob - Avoid canned corns and go for the fresh ones. I found this way much easier to cut down corn off the cob. Have a large bowl and a small bowl. Place the small bowl upside-down in a large bowl. Then stand the corn — allow one edge of the corn to rest on top of the small bowl, and use a sharp knife to slice down on the cob. This way, the kernels will collect in the bottom of the large bowl.
Prepare other ingredients - Clean and cut chicken into small 1 inch bite-size pieces. Dice spring onion white into small pieces. Crush/mince ginger. Slice spring onion greens into thin slices.
Cook chicken - Heat 1 teaspoon oil in the Instant Pot on SAUTE mode NORMAL setting. When the oil is hot, add the chicken. Add salt and pepper powder. I used black pepper powder. But white pepper powder is ideal for this soup. Saute the chicken until it's cooked. Stir it occasionally so that it doesn't get burnt. Keep it aside. Once it's cooled down, shred the chicken in a blender.
Heat 2 teaspoon oil in the Instant Pot on SAUTE mode NORMAL setting. When the oil is hot, add the diced spring onions whites and ginger. Saute for a minute.
Add corn. Saute for 2-3 minutes. Add chicken stock and water. Add extra salt if needed. Mix it well. Close the Instant Pot lid, move the valve to SEAL and cook on MANUAL HIGH-PRESSURE setting for 6 minutes.
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Once the timer goes off, either do a NATURAL PRESSURE RELEASE or a QUICK PRESSURE RELEASE after 10 minutes. Refer notes for instructions on natural and quick release.
Switch the Instant Pot to SAUTE mode LOW setting and simmer the soup. Add the shredded chicken, sugar and soya sauce. Mix it well and simmer for another 2 minutes.
Corn starch helps to thicken your soup. Mix the cornflour with 4 tablespoon of water. Add the cornflour mixture and continue stirring until the soup thickens on SAUTE mode LOW setting. Adjust salt. Add pepper if needed. In case if you want more thickness to your soup, simmer it for another 5 minutes. If you still need extra thickness, you need to add more cornflour water mix.
Beat the egg. Slowly add the beaten egg, and continuously stir in one direction. Continue in SAUTE mode LOW setting. You can see pretty egg ribbons in the soup at this moment. Add half of the spring onion greens and mix it in the soup. Stir for another minute and switch it off. Garnish with rest of the spring onion greens. Enjoy :)
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