Ingredients:

150 g cooked chicken, or raw chicken breast, cut into small bite-sized chunks.

1 tbsp olive oil + 1 tspn toasted sesame oil

4-5 spring onions, whites sliced into fine rings, green part finely chopped and saved for garnish

1 clove garlic, finely chopped

1 small knob of ginger, peeled and finely chopped

Sweetcorn from 2-3 corn cobs (about 200-300g, to taste)

1 litre of chicken stock, preferably home-made

1 tbsp cornflour, dissolved in a little water

1 tbsp olive oil + 1 tspn toasted sesame oil

1 egg

1 tspn lemon juice

Method:

Heat the two oils in a saucepan big enough to take all the ingredients. Add the white part of the spring onions with the ginger and garlic (and the chicken, if you’re starting with it raw) and fry gently for 3-4 minutes.

Add the chicken stock and when it’s warm, stir through the cornflour. Add the sweetcorn (unless you’re using tinned), bring to the boil and then simmer gently for 5-7 minutes or until the sweetcorn is tender. Otherwise, just add the cornflour to the stock and cook for the same amount of time.

If you’re using cooked chicken add it now (and the sweetcorn if it’s tinned) and heat through gently until the flavours have amalgamated. Beat the egg with the lemon juice and slowly trickle it into the soup, stirring with a fork to form strands. Check the seasoning and serve garnished with the green part of the spring onions.