James Ooi’s Chicken and Corn Soup

Chris Kimball learned this recipe from James Ooi, a Chinese chef living in London; it's one of James' go-to weeknight recipes. To make it, he poaches two boneless, skinless chicken breasts in water, skimming off any scum that accumulates. Once cooked, he removes the chicken and shreds it with two forks. To the poaching liquid, he adds creamed corn and a cornstarch-water slurry to thicken it up, then seasons it with Chinese chicken bouillon powder and stirs in the shredded chicken. He tops it off with sliced scallions, white pepper, a little bit of light soy sauce and sesame oil.