Chinese Corn and Chicken Soup | America's Test Kitchen

Ingredients

• 1 (3- to 4-ounce) boneless, skinless chicken thigh , trimmed and cut into ¼-inch pieces
• 5 teaspoons plus ½ cup water , divided
• 1 teaspoon plus 3 tablespoons cornstarch , divided
• 1 teaspoon soy sauce
• ⅛ teaspoon baking soda
• 2 large eggs
• 4 cups chicken broth , divided
• 5-7 ears corn , kernels cut from cobs (5 cups), divided
• 2 tablespoons finely chopped deli ham
• ¾ teaspoon table salt
• ¼ teaspoon white pepper
• 1 scallion , sliced thin