– Vegetable and Sesame oil – Garlic cloves, crushed – Ginger, grated – Light soy sauce – Sweetcorn kernels – Chicken stock and cornflour – Cooked chicken breast – Eggs, whisked – Spring onions
1. Fry the garlic and ginger in the oil for 1 minute in a large saucepan.
2. Add the sweetcorn and soy sauce then fry for 3 minutes.
3. Pour in the stock and let the soup bubble.
4. Create a slurry with the cornflour by adding a bit of water with the flour in a cup
5. Slowly add the slurry in a thin drizzle to the soup while stirring. The soup should thicken after a short while.
6. Stir in the chicken.
7. Just like you did with the slurry, add the whisked eggs to the soup while stirring.
8. Finish off with a splash of sesame oil and after dividing the soup between bowls, sprinkle with spring onion. Serve immediately.