Chicken & Sweetcorn Soup

Ingredients · per serving

• 800 ml Chicken stock
• 300 g Chicken breast
• 2 cloves Garlic
• 40 g Prawn crackers
• 1 large Egg
• 150 g Sweetcorn
• 2 tsp Fresh ginger
• 1 tsp Sesame oil
• ¼ tsp White pepper
• 2 tbsp Soy sauce
• 2 tbsp Cornflour
• 2 stalks Spring onion
• to taste Salt
• 300 g Tinned creamed sweetcorn

Instructions

1. Combine the chicken breast with chicken stock, sliced ginger, smashed garlic and a pinch of salt in a small pot. Bring to a gentle simmer, cover, lower heat, poach 12-15 minutes until cooked through.
2. Lift the chicken onto a plate. Reserve the poaching stock. Use 2 forks to shred the chicken into thin strands.
3. Strain the stock back into the pot (discard ginger and garlic). Bring to a simmer.
4. Add the creamed sweetcorn, sweetcorn kernels, soy sauce, sesame oil and white pepper. Simmer 3 minutes.
5. Mix the cornflour with 3 tbsp cold water. Stir into the soup. Simmer 2 minutes — it'll thicken to a glossy sheen.
6. Return the shredded chicken to the soup, warm through 1 minute.
7. With the soup at a gentle simmer, slowly pour in the beaten egg in a thin stream while stirring the soup in slow circles. It'll form ribbons. Off the heat immediately.
8. Ladle into bowls. Scatter sliced spring onion and a final drizzle of sesame oil. Serve with prawn crackers on the side.

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