Chicken stock

Chicken breast fillets

Corn cobs

Oil

Spring onions (scallions), thinly sliced

Garlic, crushed

Grated fresh ginger

Creamed corn

Chinese rice wine or dry sherry

Soy sauce

Sesame oil

  Method :

• Place the stock in a saucepan and bring to the boil.

• Add the chicken, cover and remove the pan from the heat. Allow the chicken to cool in the liquid.

• Remove the chicken with a slotted spoon, then finely shred the meat using your fingers.

• Cut the corn kernels from the cobs to yield about 400 g (2 cups). Heat the oil in a heavy based saucepan or work and add the spring onion, garlic and ginger.

• Stir for 30 seconds, then add the stock, corn kernels. creamed corn, rice wine and soy sauce.

• Stir until the soup comes to the boil, then reduce the heat and simmer for about 10 minutes. Add the chicken meat.

• Stir the cornflour, sesame oil and 1 tablespoon water together in a small bowl until smooth. Add a little of the hot stock, stir to blend, then pour this mixture into the soup.

• Bring to simmering point, stirring constantly for 3-4 minutes, or until slightly thickened.

• Taste and, if necessary, adjust the seasoning.

• Garnish with the chopped reserved spring onion.

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