Chinese Chicken and Sweetcorn Soup

Ingredients:

1 chicken breast fillet, skin on

1L chicken stock

1 splash sesame oil

1/2 tsp ground ginger

1 chicken stock cube

375g canned creamed corn

1 cup sweetcorn kernels (fresh/frozen)

2 tbsp cornflour

2 eggs

2 spring onions (green section), sliced

Method:

1. Cover chicken fillet with water and simmer until cooked.

2. Remove chicken, cool and remove the skin. Discard skin but keep water.

3. Shred chicken into long strips but do not chop.

4. In a pot, combine chicken stock, ginger powder, sesame oil, crumbled chicken stock cube, creamed corn and fresh corn. Bring to boil.

5. Add the shredded chicken and bring back to boil.

6. Mix cornflour with small amount of chicken water to form a thin paste. Drizzle back into the soup and mix thoroughly.

7. Mix in 1 or 2 eggs together with a dash of the chicken water, then drizzle it into the pot very slowly from about 15cm above the pot.

8. Garnish with sliced spring onions.

***https://www.bestrecipes.com.au/recipes/chinese-chicken-sweet-corn-soup-recipe/r8w2ee7q***