Prepare the chicken legs - remove the chicken skin, any innards from along the spine, and check the tail for feather pieces, rinse away bone fragments, trim off any extra fat, and set aside to drain in a colander.

Combine 1/4 cup water, cornstarch, rice wine, soy sauce, sesame oil (if using), ground ginger, and white pepper in small bowl (or gravy separator if you have one) and set aside.

Instant Pot Cooking Instructions:

Place liner into the Instant Pot, add the broth and half of the frozen corn, and turn on “saute” mode.

Allow the broth to boil for a few minutes and then use an immersion blender to puree the corn.

Add the rest of the corn, the chicken legs, and enough water to bring the level of liquid to the 9 cup line.

Turn off the Instant Pot, switch it to “soup” mode and set the timer for 10 minutes, and put the lid on and turn the venting knob to seal.

When the timer goes off, allow the pot to natural release (15-20 minutes).

Turn the Instant Pot off and switch it back to “saute” mode, take the chicken out and set aside, stir the cornstarch mixture and stir it into the soup, bring the soup to boil.

Scramble two eggs in the a bowl (or fat separator), switch the Instant Pot to “keep warm”, and drizzle in the egg slowly around the pot into the soup in ribbons, do not stir.

When the chicken is not too hot to handle, pick out and discard the bones, shred the chicken meat with two forks, and return the chicken meat into the soup and serve and garnish with chopped scallion greens if desired.

Stove Top Cooking Instructions:

Cook half of the corn with the broth in a 6 quart stock pot on medium high heat and boil for a few minutes.

Use an immersion blender to puree the corn.

Add the rest of the corn and chicken legs and 4 more cups of water, bring to a boil and then lower temperature to medium low and simmer for 40 minutes.

Take the chicken out, add the cornstarch mixture, raise the temperature and bring the soup back to boil.

Scramble two eggs in a bowl (or fat separator), turn off the heat, and drizzle in the egg into the soup in ribbons, do not stir for 1-2 minutes.

When the chicken is not too hot to handle, pick out and discard the bones, shred the chicken meat with two forks, and return the chicken meat into the soup and serve and garnish with chopped scallion greens if desired.