The finished recipe. Chicken and Sweetcorn SoupIngredients 1 to 6. 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 onionIngredients 7 to 9. A thumb, grated Fresh ginger. 1 tbsp, about 15 g Soy sauce. 1 tsp, about 4 g Toasted sesame oilStep 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.Step 2. Add the sweetcorn to the stock, half of it crushed roughly with a fork first, and simmer for five minutes.Step 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.Step 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.
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