• 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


Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.

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.

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