Complexity: Easy


  • 4 ¾ cups chicken stock
  • 1½ tbsp cornstarch
  • 1 egg
  • 1 egg white
  • 1 tsp freshly grated ginger
  • 2 – 3 cloves garlic minced
  • 1 tbsp minced onion
  • 1 tsp oyster sauce
  • 1 tsp soy sauce
  • ¾ cup whole kernel corn
  • ¼ tsp black pepper
  • Salt to taste
  • 3 – 4 patchoi leaves, chopped (green part only), optional


  1. In a pot, add 4 cups chicken stock, ginger, garlic and onion. Bring to a boil.
  2. Meanwhile mix together the remaining ¾ cup chicken stock with the cornstarch until dissolved. Lightly beat the egg and egg white in a separate bowl. Set aside.
  3. When the mixture is boiling, add the cornstarch mixture and mix well. The mixture will thicken a little. Let come to a boil again.
  4. Add the patchoi, corn, soy sauce, oyster sauce and a pinch of salt. Let cook for a few minutes.
  5.  Swirl the mixture and slowly add the eggs, stirring while adding.  Taste and adjust seasoning if necessary. Serve hot.