Chinese Style Chicken and Sweetcorn Soup

• 2 Cooked Chicken Breasts, shredded
• 5 Spring Onions, finely sliced
• 1 Garlic, minced
• 2 cm Fresh Ginger, peeled and grated
• 340 g Sweetcorn, tinned
• 2 Eggs, whisked
• 1.5 l Chicken Stock
• 2 tbsp Garlic Olive Oil
• 1 tbsp Light Soy Sauce
• 2 tbsp Corn Flour
• 1 tbsp Sesame Oil
• Ground White Pepper to season

Instructions

1. 1
   Heat the garlic oil in a large saucepan over a low heat and then add the garlic, ginger and most of the spring onions. Cook for 2-3 minutes until soft.
2. 2
   Add the stock and soy sauce to the saucepan. Bring to the boil, then lower the heat to a simmer.
3. 3
   Blitz half the sweetcorn in a blender until smooth.
4. 4
   Whisk the sweetcorn puree into the saucepan, then add the remaining sweetcorn kernels and the shredded chicken. Simmer for 5 minutes.
5. 5
   Mix the corn flour together with 6 tablespoons of water from a freshly boiled kettle to produce a smooth paste. Then whisk into the pan.
6. 6
   Remove the pan from the heat and pour in the egg, stirring continuously until the egg is cooked. Season with white pepper and sesame oil.
7. 7
   Serve in bowls and garnish with the remaining spring onions.