Chicken And Sweetcorn Soup

• 1 tablespoon vegetable oil
• 100 g skinless, boneless chicken breast, finely diced
• 1 garlic clove (finely chopped)
• 1 tablespoon cornflour
• 600 ml hot chicken stock
• 100 g sweetkorn kernels
• 1 egg
• 1 tablespon fresh lemon juice
• shredded salad onions, to garnish
• dark soy sauce and prawn crackers,to serve
• toasted seasame 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 continuosly,andsimmer gently for 5-7 min.
3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopspik or fork to make egg strands. season to taste, garnish with salad onions and toasted sesame seeds,serv with a drizzle of soy sauce and some prawn crackers.

vegetable oil, skinless, garlic, cornflour, sweetkorn kernels, egg, lemon juice, salad onions, soy sauce, seasame seeds

Taken from www.epicurious.com/recipes/member/views/chicken-and-sweetcorn-soup-1269257 (may not work)