Ingredients

3 large corn cobs
2 chicken thighs
5 garlic cloves 
3 sprigs of thyme
3 Spanish onions, finely chopped
2 tbsp (30 mL) unsalted butter
1 tbsp (15 mL) vegetable oil
1 cup (250 mL) medium carrots, sliced 
1 tsp (5 mL) turmeric powder
5 large eggs
3 tbsp (45 mL) lightly salted soy sauce
2 tbsp (30 mL) roasted sesame oil
Salt and pepper to taste 

Method

Cook the corn cobs in 12 cups (3 L) of boiling water for 7 minutes. Once cooked, carefully remove the corn kernels from the cobs and set them aside for later. 

Bring the corn water to a boil once again. Add the chicken thighs, garlic cloves, thyme and corn rinds and let stand over low heat for 1 hour. 

Strain the broth. Shred the chicken thighs and set them aside for later. 

In a pan, sauté the chopped onions in butter and vegetable oil. When the onions become transparent, add the corn kernels and the carrots, and soften for 2 minutes. 

Add the onions, corn kernels, carrots, shredded chicken, and turmeric to the broth and boil for 5 to10 minutes. 

Whisk eggs in a small bowl. Slowly pour eggs in a thin stream into the broth, stirring gently.

Add the soy sauce and sesame oil and season to taste with salt and pepper.