Chicken & Sweetcorn Soup

Directions

1. 1
   Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
2. 2
   Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
3. 3
   eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.