Chicken and Sweetcorn Soup

• 1 tablespoon vegetable oil
• 3 12 ounces boneless skinless chicken breasts, finely diced
• 1 garlic clove, finely chopped
• 12 inch piece gingerroot, finely chopped
• 1 tablespoon cornstarch
• 2 12 cups hot chicken stock
• 3 12 ounces sweetcorn
• 1 egg
• 1 tablespoon fresh lemon juice
• scallion, shredded, to garnish
• dark soy sauce
• shrimp crackers, to serve
• 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 cornstarch with a little stock and add to the soup pan with the remaining stock and the sweetcorn.
3. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
4. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands.
5. Season to taste, garnish with scallions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

vegetable oil, chicken breasts, garlic, gingerroot, cornstarch, chicken, sweetcorn, egg, lemon juice, scallion, soy sauce, shrimp crackers, sesame seeds

Taken from www.food.com/recipe/chicken-and-sweetcorn-soup-233905 (may not work)