1 tablespoon cornflour mixed with
2 tablespoon water
1 egg white beaten with
1 teaspoon water
salt and pepper to taste
Please note that all spoonful measures are flush spoonfuls.
Puree half the sweetcorn with 1 cup of the
stock in a food processor or blender. Set aside.
Pour the remaining stock into a saucepan, add the ginger and bring
to a simmer. Poach the chicken breast until cooked though, approximately
8-10 minutes. Remove the chicken breast and shred.
Add the spring onions, pureed sweetcorn, remaining sweetcorn and
shredded chicken to the saucepan. Heat until simmering.
Take the saucepan off the heat and blend in the cornflour mixture
stirring quickly. Return to the heat and simmer for 10 minutes.
Take the saucepan off the heat again and add the egg white while
stirring. Continue to stir until the egg white sets in threads. Drizzle
a little sesame oil over each serving and garnish with spring onions.
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