Easy Chinese Chicken and Corn Soup

• cups chicken stock↗6
• large chicken breast fillet (boneless)↗1
• g canned corn kernels↗300
• g canned creamed corn↗300
• tablespoon cornflour (cornstarch)↗1
• tablespoons light soy sauce↗2
• eggs (beaten)↗2
• 2 scallions (finely sliced) or 2 green onions (finely sliced)↗2

Step-by-step instructions

1. 1

   Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).

2. 2

   Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.

3. 3

   Remove chicken breast from the stock and leave to cool for a few minutes then shred.

4. 4

   Add corn to stock and bring to the boil over a medium heat.

5. 5

   Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.

6. 6

   Add shredded chicken to soup.

7. 7

   Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.

8. 8

   Serve topped with the sliced spring onions and enjoy!

9. 9

   NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.