Add the chicken broth to a large pot and bring to a gentle simmer over medium heat. Avoid allowing the chicken broth to come to a rolling boil as this will cause large clumps of egg white instead of threads once added.

Once the chicken broth has come to a simmer, using a fork, whisk the broth then slowly start pouring in the egg whites. Continue to whisk for a full minute to allow all the added egg whites to fully cook and solidify in ribbons. If you stop whisking too early, the egg whites can clump together and form and huge glob of poached egg.

Once all the egg white ribbons have formed add in all the other ingredients except the scallions (shredded chicken, creamed corn, cooked corn kernels, soy sauce, chili flakes and salt). Stir to combine and allow to simmer for about 3 minutes.

Remove the soup from the heat and add the scallions. Serve with chili oil as desired.

Store any leftovers in an airtight container in the refrigerator for up to 5 days. This Chinese chicken and sweet corn soup also freezes really well! Store pre-portioned in vacuum sealed bags or these convenient silicone freezer trays!