Chicken and Sweet Corn Soup
1 tablespoon vegetable oil
350g chicken breast, diced
1 garlic clove, finely chopped
1 cm piece ginger, peeled, grated
1 tablespoon cornflour
2 tablespoons dark soy sauce
2 cups reduced salt chicken stock
125g tin sweet corn kernels
1 tablespoon lemon juice
2 green onions, thinly sliced to garnish
Toasted sesame seeds to garnish
Prawn crackers to serve
Cracked black pepper
1. Heat oil in a pan, cook together the chicken, ginger and garlic for 4-5 minutes.
2. Mix cornflour with soy sauce, add to pan with stock and corn. Bring to boil, stir, reduce heat, and simmer for 6-8 minutes.
3. Mix egg and lemon juice together. Slowly pour a small stream of egg mixture into soup pan while stirring to create thin egg strands.
4. Divide soup between 2 deep bowls. Use green onion and sesame seeds to garnish.
Serve with prawn crackers.