Chinese Chicken & Sweet Corn Soup

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1 chicken breast
4 cups (1 litre) hot water
2 tbs chicken stock powder
1 can (420g) creamed corn
salt and pepper, to taste
1 tablespoon cornflour, mixed with 3 tablespoons water
2 eggs, beaten
1 spring onion, sliced
drizzle of sesame oil
  1. Bring water to boil, add chicken, bring back up to boil with lid on. Once boiling turn off heat and allow to poach for 20-30 mins
  2. Remove chicken and allow to cool. Keep remaining chicken stock in pot and add chicken stock powder
  3. Shred Chicken and add it with creamed corn into chicken stock pot and stir. Season with salt and pepper, bring to a simmer and simmer 10 minutes.
  4. Add the cornflour mixture to the soup, stir well and simmer 5 more minutes.
  5. While stirring, drizzle in the beaten egg. Add the spring onions and finish with a drizzle of sesame oil. Serve!

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