Chicken and Corn Velvet Soup

Slice chicken breast thinly against the grain. Toss with 1/4 tsp salt and set aside to season while you work.

Separate egg whites from yolks (save yolks for another use). Whisk egg whites until slightly frothy - they should be loose and fluid, not stiff.

Stir in 1 tsp sesame oil to keep the egg silky and prevent it from clumping.

Heat a wok or large pot over high heat until smoking. Add olive oil and swirl to coat.

Heat a wok or large pot over high heat until smoking. Add high-smoke-point oil (such as vegetable, peanut, or grapeseed oil) and swirl to coat.

Add corn kernels and stir-fry for 2 minutes, letting them toast slightly and release their sweetness into the oil.

Pour in 4 cups water. Bring to a rolling boil, then reduce to a gentle simmer.

Add the seasoned chicken slices. Gently poach for 3-4 minutes until just cooked through - do not boil vigorously or the chicken will toughen.

Remove the ginger piece. Taste the broth - it should be sweet from the corn.

Reduce heat to low. Take the wok off the flame briefly if needed - you want gentle heat, not boiling.

Drizzle the egg white mixture in a thin stream while slowly stirring the soup in one direction. The egg will form silky ribbons as it hits the hot liquid. Do not stir vigorously.

Let the soup sit for 30 seconds for the egg to set into delicate ribbons.

Season with 1 tsp salt and white pepper. The egg will mellow the saltiness - taste and adjust.

Ladle into bowls. Sprinkle sesame seeds on top for texture and nuttiness.

Serve immediately while the velvet ribbons are cloud-white and shimmering.