Ingredients
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
Preparation
Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.
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.
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.
