Chicken & Sweetcorn Egg Drop Soup by Barry Horne
½ bunch of spring onions
2ltr chicken stock
1 tin of sweetcorn
½ leftover roast chicken or 2 cooked chicken breasts (shredded)
1 tbsp cornflour
1tsp sesame oil
Start by finely dicing or pureeing the garlic and ginger. Finely chop the spring onion and reserve the green part for later.
Add a small amount of oil to a medium pot and add the garlic, ginger and white of the spring onion. Sweat on a low heat for 4-5 mins.
Add the chicken stock and bring up to a boil, add the chicken and sweetcorn and return to a simmer and season well with salt, pepper.
When it’s all seasoned to your desired flavour, mix the cornflour with a small amount of water and add to the pot, bring to the boil to activate the cornflour which will thicken the broth slightly.
Meanwhile in a bowl whisk the eggs with salt, pepper and sesame oil.
Add to the simmering pot of liquid and stir continuously for 1-2 mins until the egg is cooked. Add the green of the spring onion as a garnish and serve.