Chicken and corn soup Recipe

Chicken & Corn Soup

Ingredients:

• 1 tablespoon 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 corn flour
• 600 ml hot chicken stock
• 100 g sweet corn
• 1 egg
• 1 tablespoon fresh lemon juice
• Shredded spring onions, shredded, to garnish
• Dark soy sauce
• Toasted sesame seeds, to garnish

Method:

1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without coloring.
2. Blend the corn flour with a little stock and add to the soup pan with the remaining stock and the sweet corn. 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.