Chinese Chicken and Sweetcorn Soup

We’ve probably all had this as a starter in a Chinese restaurant but its never been the same when you make it at home. Well this is as close as youre going to get without adding MSG!

1lt Chicken Stock
2 Large Chicken Breasts
1 tin 250g sweetcorn
2 cloves of Garlic
1 inch Ginger Root
1 egg white
2 heaped tbs Cornflour
2 tbs light soy
1 tbs Sesame oil
Salt and white pepper

1. Season your chicken breasts with a little salt and pepper. Seal in a pan then transfer to a oven dish and cook for 15 minutes on 180 degrees.

2. Take your chicken stock and pour in to a pan. Drop in the ginger and garlic. They are only there to add flavour you will take them out after the stock comes to the boil then simmer for 10 minutes.

3. Take out the ginger and garlic then add your sweetcorn. Use a hand blender just to break up come of the sweetcorn in the soup for 30 seconds. Shred up your chicken and add it to the stock. The soup should be just simmering at the moment. Take your cornflour in a bowl and add a splash of water. Slowly add it to the soup stirring continuously.

4. Take your egg white and beat for a few seconds just to break it up slightly. Pour the egg white in to the soup using a fork to break the strands as they begin to cook.

5. Add your sesame oil and season to taste with salt and white pepper.

6. Pour in to your bowls and garnish with some finely chopped spring onion.

Enjoy!