Chicken and Sweetcorn Soup

• 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

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. 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.