Chinese-Style Chicken And Sweetcorn Sunshine Soup

• 4 cups Chicken Stock
• 1 whole Chicken Breast, Thinly Sliced
• 1 can Sweetcorn (small)
• 1 whole Egg
• 1 Tablespoon Oil
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Cornstarch (mixed With A Little Water)
• Salt And Papper

1. 1) Heat both oils in a saucepan and lightly cook the sliced chicken until sealed.
2. 2) Add the chicken stock and allow to simmer for 15 minutes.
3. 3) Drain the sweetcorn and add to the soup; turn the heat right down.
4. 4) Using a fork (yes, a fork), slowly drizzle the egg into the soup in so it forms thread-like 'ribbons.' If you tip the egg in too fast, it will just form a solid mass.
5. 5) Season with salt and pepper to taste, before adding the cornflour/cornstarch a little at a time, stirring constantly until the soup is at the desired thickness. (Remember that the soup will continue to thicken as it re-reaches boiling temperature, so don't add too much cornflour. If it does become too thick, stir in a little more water or chicken stock.)

chicken, chicken, sweetcorn, egg, oil, sesame oil, cornstarch, salt

Taken from tastykitchen.com/recipes/soups/chinese-style-chicken-and-sweetcorn-sunshine-soup/ (may not work)