Serves 4-6

Ingredients: 

50g ginger

50g garlic

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

3 eggs

Salt 

White pepper

Method:

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.