Chinese chicken and sweetcorn soup with egg ribbons

Ingredients

For 1 serving

• Canned sweetcorn120 g
• Chicken breast110 g
• Eggs1
• Chicken broth400 ml
• Ginger5 g
• Cornstarch2 teaspoons
• Spring onions1
• Sesame oil1 teaspoon
• Rice cakes2
• Saltto taste

Contains: eggs, sesame, celery,

Method

1. Drain the tinned sweetcorn and blend half of it with a ladle of the chicken stock until creamy.
2. Peel the ginger and cut into thin slices; cut the chicken breast into dice of about 1 cm, slice the spring onion and beat the egg in a cup.
3. Bring the rest of the stock to the boil with the ginger, add the chicken and cook over medium heat for 6 minutes, until the dice are white and cooked through.
4. Add the whole and blended sweetcorn; dissolve the cornflour in 2 tablespoons of cold water, pour it in and stir for 1–2 minutes, until the soup turns silky; season with salt.
5. Lower the heat, remove the ginger slices and pour in the egg in a thin stream, stirring gently, until it forms soft ribbons.
6. Serve the soup with the spring onion and a few drops of sesame oil, with the rice cakes on the side.