chicken and sweetcorn soup

cover chicken breast with water in a pan and simmer until cooked. Remove chicken (keep the water) cool, and remove skin. Shred the chicken into long strips.

In another pot combine the chicken stock, ginger powder, sesame oil and sweetcorn. Bring to the boil, then add the shredded chicken.

mix the cornflower with a little of the chicken water to create a paste, drizzle into the soup and mix. thoroughly.

mix your egg(s) with a little of the chicken water, and drizzle into the soup very slowly from a height, using a fork to create strands as the egg cooks.

garnish with copped spring onions.