Chicken and Sweetcorn Soup
Makes 2 servings

INGREDIENTS
220 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
200 g Sweetcorn, tinned and drained (Drained weight.)
1 large, about 55 g Egg
900 ml Chicken stock (Made up from a cube or a pot.)
10 g Cornflour
30 g Spring onion
A thumb, grated Fresh ginger
1 tbsp, about 15 g Soy sauce
1 tsp, about 4 g Toasted sesame oil

METHOD
1. Poach the chicken in the stock with the ginger at a bare simmer for twelve minutes, until no longer pink in the middle. Lift out and shred.
2. Add the sweetcorn to the stock, half of it crushed roughly with a fork first, and simmer for five minutes.
3. Mix the cornflour with two tablespoons of cold water, stir it in and simmer for two minutes until the soup thickens slightly and turns glossy.
4. Return the chicken with the soy sauce. Beat the egg, pour it in a thin stream while stirring slowly so it sets in ribbons, then take off the heat. Sesame oil and spring onion to serve.

Contains gluten cereals, eggs, soya, sesame and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.

RECIPE NOTES
Crushing half the corn releases its starch and is most of what makes this taste like the takeaway version.
Pour the egg slowly and stir slowly. Stirred fast it disappears into cloudiness; poured all at once it makes one lump.

Full recipe: https://www.getfuel8.com/recipes/chicken-sweetcorn-soup
