A winter warmer in this hearty soup
15ml (1 tbsp) oil
1 chicken breast fillet, sliced on the diagonal
1 clove of garlic, finely chopped
1cm piece of ginger, peeled and finely chopped
600ml quality chicken stock
1 large ear of yellow corn, stripped from the cob
15ml (1 tbsp) cornflour
1 extra-large egg, lightly beaten
15ml (1 tbsp) lemon juice
Salt and pepper
3-4 spring onions, finely sliced on the diagonal
Handful of toasted sesame seeds
Dash of soy sauce
Fried prawn crackers
Heat the oil in a pan and gently cook the chicken, garlic and ginger for 3-4 minutes.
Pour over the stock and add the sweetcorn.
Blend the cornflour with a little cold water and add to the soup.
Bring to the boil, stirring continuously, then simmer gently for 5-7 minutes.
Combine egg and lemon juice and slowly trickle into the pan, stirring with a chopstick to form the egg strands.
Season to taste before pouring into bowls and then garnish with spring onions, sesame seeds, soy sauce and a handful of prawn crackers.