Serves 2
Ingredients list:
- 1 tbsp vegetable oil
- 100g boneless, skinless Chicken breast
- 1 clove Garlic, finely chopped
- 1 cm piece Ginger, finely chopped
- 1 tbsp cornflour
- 600ml hot chicken stock
- 100g Sweetcorn
- 1 Egg
- 1 tbsp fresh lemon juice
- shredded Spring onions, shredded, to garnish
- dark Soy sauce
- toasted Sesame seeds, to garnish
Method
- Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
- Â 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
- eat 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.