Step 1

Cover chicken fillet with water and simmer until cooked.

Step 2

Remove chicken, cool and remove the skin. Discard skin but keep water.

Step 3

Shred the chicken into long strips, but do not chop.

Step 4

In a pot combine chicken stock, ginger powder, sesame oil, crumbled chicken stock cube and creamed sweetcorn.

Step 5

Bring to the boil.

Step 6

Add the shredded chicken and bring back to boil.

Step 7

Mix cornflour with small amount of chicken water to form a thin paste. Drizzle into the soup, mixing thoroughly.

Step 8

Mix in 1 or 2 eggs together with a dash of the chicken water, then drizzle it into the pot very slowly from about 15 cm above the pot.

Step 9

Garnish with chopped spring onions.