Chicken Corn Egg-Drop Soup

It really irks me when people lie with their recipes. I found this recipe through foodgawker and its title was "Authentic Cantonese Corn Soup." The author isn't even Cantonese and no offense but Cantonese people don't use egg or corn in their soups. This is your typical Americanized Chinese dish. More of a modified egg drop soup. Anyway, it was still tasty so here it is.
Serves: 2

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:
3 cups of chicken broth
2 tablespoon of corn starch
1 tablespoon of sesame seeds
1 chicken breast, chopped into small pieces
1 tablespoon of oil
1 stalk of green onion, finely sliced
1 cup of corn kernels
1 egg, lightly whisked
1/2 teaspoon of ginger, finely grated or chopped
1 teaspoon of sesame oil
salt and pepper to taste

Directions:
- Heat a pan on medium, toast sesame seeds. until popping or about 5 minutes, set aside
- In a deep pan, add oil and cook chicken
- Once chicken is cooked through  add the ginger and cook for 1 minute
- Add chicken broth
- Bring chicken broth to a boil
- Add in corn kernels
- In a small bowl, dissolve corn starch in 2 tablespoon of chicken broth
- Pour chicken broth-corn starch mixture into pan. Stir soup
(If you like thicker soup, I suggest doing the previous two steps again)
- Turn heat to a simmer
- Gentle pour in lightly whisked egg while stirring the soup
- Turn off heat
- Add sesame oil
- Add salt and pepper to taste (I actually thought the soup was very flavorful without salt and pepper)
- Add green onion and toasted sesame seeds
- Enjoy!

Recipe Source