Probably the best-known soup in most Chinese restaurants, Egg Drop Soup is a popular starter to a larger meal, but it also makes a lovely entrée on its own. You can serve this soup topped with crisp wonton strips if you like, but a simple topping of green onion and sesame oil helps preserve the delicate flavor of the egg and chicken.
4ozboneless, skinless chicken breastfinely minced
1tbspcornstarchplus 1/4 cup cornstarch, divided
1/4tspground white pepper
1tspminced fresh ginger
2tsptoasted sesame oil
In a large bowl combine chicken, 1 tablespoon cornstarch, soy sauce, and white pepper. Mix well, then let stand for 30 minutes.
Add chicken and marinade, broth, garlic, and ginger to pot and stir well. Close lid, set steam release to Sealing, press the Manual button, and set time to 5 minutes.
When the timer beeps, quick-release the pressure and open lid. In a small bowl combine water and remaining 1/4 cup cornstarch. Mix until smooth, then stir into pot and add corn. Press the Cancel button, then press the Sauté button and cook, stirring constantly, until soup starts to thicken, about 1 minute.
Press the Cancel button, then slowly drizzle eggs into soup while stirring constantly to form ribbons. Serve hot, topped with scallions and a drizzle of sesame oil.
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