A simple soup to make. If you have fresh sweetcorn, even better!
2 chicken breasts, cut into thin strips
1 egg white
2 tablespoons groundnut or rapeseed oil
2 spring onions, finely sliced (reserve some for garnish)
600ml chicken stock, fresh or made with a stock cube
200g sweetcorn, drained
1 tablespoon soy sauce
2 teaspoons cornflour, made up with a little cold water until dissolved
1. Place the chicken breasts in a bowl with the egg white and a pinch of salt (this is called ‘velveting’, a Chinese technique that gives the chicken a soft texture). Leave to marinate for 20-30 minutes.
2. Heat a saucepan or wok, add the oil and add the chicken, tossing it over a high heat until it colours. Add the spring onion and cook for 30 seconds.
3. Add the stock, sweetcorn and soy sauce and bring to the boil. Turn down the heat to a simmer, then add a little of the hot stock to the cornflour mixture, stir, and add it back to the pan or wok. Cook for a few minutes until the soup is thickened and the cornflour is cooked through. Serve garnished with the reserved spring onion.