Chicken and Corn Soup

Method

Slice the chicken breast into thin strips and set aside. Slice the ginger and garlic, and chop the spring onions. Bring the chicken stock to a boil in a large pot, then add the ginger and garlic, simmering for 5 minutes to infuse flavour. Add the chicken strips and cook until they turn white, approximately 5-7 minutes. Stir in the sweetcorn kernels and soy sauce, then simmer for a further 3 minutes. Mix the cornflour with water to create a slurry, then pour slowly into the soup whilst stirring constantly to thicken. Season with white pepper, salt, and sesame oil, then garnish with spring onions and serve hot.