Chicken and Sweetcorn Soup

Put the chicken stock, onion and garlic in a saucepan and bring it to a gentle simmer. Cook for 5 minutes until the onion starts to soften.

Add the sliced chicken and sweetcorn. Simmer gently for 8–10 minutes, until the chicken is cooked through.

Stir the cornflour mixture into the soup and simmer for 1–2 minutes until lightly thickened. Add the soy sauce and season with salt.

Pour the beaten egg in slowly while stirring the soup in one direction, allowing it to set into fine ribbons.

Ladle into bowls and finish with the sliced spring onion.