Chicken Corn soup is a definite winter warmer. You have to try this Chinese style Chicken and Corn soup. It is made up of very few ingredients such as garlic, ginger, sweetcorn, chicken stock, chicken and spring onions .

Ingredients:

• 15ml (1 tbsp) vegetable oil
• 2 garlic cloves, peeled and finely chopped
• 2.5cm (1in) ginger, peeled and finely chopped
• 15ml (1 tbsp) light soy sauce
• 2 cobs (300g/10oz) sweetcorn kernels
• 1.5ℓ (6 cups) chicken stock
• 45ml (3 tbsp) cornflour
• 2 cooked chicken breasts, shredded
• 2 eggs, whisked
• 15ml (1 tbsp) sesame oil
• 2 spring onions, washed and finely sliced

Method:

• Fry the garlic and ginger in the oil for 1 minute in a large saucepan.
• Add the sweetcorn and soy sauce then fry for 3 minutes.
• Pour in the stock and let the soup bubble.
• Create a slurry with the cornflour by adding a bit of water with the flour in a cup.
• Slowly add the slurry in a thin drizzle to the soup while stirring. The soup should thicken after a short while.
• Stir in the chicken.
• Just like you did with the slurry, add the whisked eggs to the soup while stirring.
• Finish off with a splash of sesame oil and after dividing the soup between bowls, sprinkle with spring onion. Serve immediately.

I cut the kernels off the fresh sweetcorn cobs. You can use frozen sweetcorn or 1 can of creamed corn instead.

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