Chicken and Sweetcorn Soup

1. Bring the stock and ginger to a simmer in a large saucepan.
2. Add the chicken and poach gently for 3 minutes, stirring so it separates rather than clumping.
3. Stir in the creamed corn and sweetcorn kernels and return to a simmer.
4. Add the soy sauce and white pepper, then stir in the cornflour slurry. Simmer for 2 minutes until the soup thickens and turns glossy.
5. Take the pan off the boil so it is barely bubbling. Pour the beaten egg in a thin, steady stream while stirring slowly in one direction — this is what makes ribbons instead of scramble.
6. Stir through the sesame oil, taste for salt, and serve topped with spring onion.

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Notes:

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• The egg goes in off a rolling boil. Too hot and it seizes into lumps
• Creamed corn is the shortcut that makes this taste like the takeaway version — don't substitute it
• Freezes well, but add the egg fresh when you reheat