Chicken and Sweetcorn Soup is a Chinese egg drop soup with shredded chicken, sweetcorn, and spinach. Ginger, garlic, and dried shiitake mushrooms give the broth a rich flavor.
Season chicken with salt and pepper. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add chicken and cook for 3-4 minutes on each side, until browned. Remove chicken to a plate.
Add garlic, ginger, and white part of scallions to the remaining oil in the pot. Cook, stirring often, until fragrant, about 2 minutes. Add mushrooms, chicken broth, and 1 cup water. Add chicken breasts back to pot. Bring to a boil. Then turn down to simmer for 20-25 minutes, until chicken is cooked through.
Remove chicken from soup. Shred with two forks and set aside.
Taste soup and add salt and pepper as needed. Add corn to the soup. Remove 2 tablespoons broth from the soup to a small bowl. Add cornstarch to the bowl and stir until completely combined. (If you prefer a thicker soup, use 4 teaspoons cornstarch mixed with 2 tablespoons broth.) Pour the cornstarch slurry into the soup and stir to mix.
Turn heat higher to bring soup to a boil. Once soup is boiling, stir the soup in one direction to create a whirlpool. Gradually pour the eggs into the spinning soup. The eggs will cook right away.
Remove from heat. Add spinach, shredded chicken, and sesame oil to soup. Stir to combine and wait for spinach to wilt. When serving, remove the slices of ginger if you find them. Serve topped with green parts of scallions.