For the Stock:

• 1 chicken breast, room temperature
• 2 inch piece ginger, sliced
• 3 garlic cloves, slightly smashed but largely left whole
• 3 stalks of scallions
• 2 pandan leaves (optional)
• 1/2 tsp white pepper
• 2 tbsp soy sauce
• 4 cups water

For the Soup:

• shredded chicken breast, cooked
• 1 cup peas
• 1 cup diced carrots (approximately 3 medium carrots)
• 1.5 cups defrosted frozen corn kernels, divided
• 2 tbsp corn starch mixed with 2 tbsp water

Condiment Suggestions:

• chili-garlic sauce
• toasted sesame oil
• chopped scallions
• pickled green chilies

1. To make the chicken stock for the soup, fill a large pot with 4 cups of water, chicken breast, ginger, garlic, scallions, pandan leaves, pepper and soy sauce. Bring to a boil and immediately remove from heat. Cover and steep for 30 minutes.
2. Remove the cooked chicken. Shred it and keep it aside for later.
3. Strain the stock into a new pot. Discard the rest.
4. Bring the stock to a boil. Add the peas and carrots and boil on low heat simmering for 5 minutes.
5. In the mean time, using a small food processor, grind 1 cup of defrosted corn kernels into a rough paste.
6. Add the corn paste to the simmering soup along with 1/2 cup of whole kernels. Boil for another 5 minutes.
7. Once the vegetables are cooked through, add the shredded chicken.
8. While stirring well, add the corn starch mix to the simmering soup and boil for an additional 3 minutes.
9. Remove from heat and serve immediately with your favorite condiments.