Chicken & corn soup
1 tbsp vegetable oil
100 g boneless, skinless chicken breasts cut into small pieces
1 clove garlic, finely chopped
1 cm piece ginger, finely chopped
1 tbsp cornflour
600 ml hot chicken stock
100 g sweetcorn
1 tbsp fresh lemon juice
shredded spring onions, shredded, to garnish
dark soy sauce
toasted sesame seeds, to garnish
1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.
2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.