Chicken and sweetcorn soup

Name: Chicken and sweetcorn soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 250 g Chicken breast; 2 Chicken stock cubes, in 1 litre hot water; 10 g Fresh ginger, sliced; 326 g Sweetcorn, drained; 15 g Cornflour; 1 Eggs, beaten; 3 Spring onions, sliced; 10 ml Soy sauce; 2 g Black pepper; 3 ml Sesame oil; 200 g Jasmine rice

A silky, mild takeaway-style soup with ribbons of egg. Great with a bowl of rice on the side.

Ingredients

250 g Chicken breast
2 Chicken stock cubes, in 1 litre hot water
10 g Fresh ginger, sliced
326 g Sweetcorn, drained
15 g Cornflour
1 Eggs, beaten
3 Spring onions, sliced
10 ml Soy sauce
2 g Black pepper
3 ml Sesame oil
200 g Jasmine rice

Method

Put the hot stock in a pan with the ginger and the whole chicken breast and simmer until cooked through. Lift out the chicken and shred it.
Add the sweetcorn to the stock and simmer. Boil the rice in salted water meanwhile and drain.
Mix the cornflour with a little cold water and stir it in until the soup thickens slightly.
Swirl the egg in slowly while stirring, so it sets in ribbons. Return the chicken and add the soy sauce and pepper.
Serve with spring onions and a drop of sesame oil, and the rice on the side.