2corn kernels, canned 4eggs 2 tbspcorn starch 1.5 tspsalt 1.5 Lchicken stock 8 dropssesame oil 2spring onionchopped, optional

1. Chop 1 can of corn kernels with knife
2. Add 1 can of corn and 500 mL chicken stock in food processor to make the basic juicy sauce. Bring the corn juice to a boil in a pot.
3. Add rest of the corn and chicken stock and cook for around 4 minutes. Add salt at this time.
4. During the process, use high fire and slowly stir the whisked egg liquid in. Stir the soup with a scoop continually. And in one direction please.
5. Mix cornstarch with around 2 tablespoon of water and then add the water starch to the soup. Bring to boiling again. Serve hot with spring onions garnished and sesame oil.