Chicken and Sweetcorn Soup

Put the corn cobs in a large saucepan and cover it with the cold water. Bring it to the boil over a high heat, then simmer over a medium-low heat for 20 to 25 minutes, until the kernels are tender. Leave the cobs to cool in the water.

• 2 corn cobs
• water

Lift out the cobs and keep some of the corn cooking water for the soup. Stand each cob on its end and cut down the sides with a sharp knife to take off the kernels.

• 250ml corn cooking water

Heat the vegetable oil and sesame oil in a large non-stick saucepan over a high heat, then fry the onion for 5 minutes, until soft, adding a splash of water if it sticks. Add the garlic and ginger and fry for 2 minutes more, until fragrant.

• ¾ tsp vegetable oil
• ¾ tsp sesame oil
• 1 medium onion
• 1 garlic clove
• 15g ginger

Pour in the chicken stock and the corn cooking water and bring to a simmer over a medium heat. Add the chicken and the corn kernels and simmer for 5 minutes, until the chicken is piping hot.

• 250ml chicken stock
• 250ml corn cooking water
• 250g chicken leg meat from the casserole

Mix the cornflour with the cold water to a smooth paste, stir it into the soup and cook for 1 to 2 minutes, stirring, until the soup thickens slightly. Taste the soup before you season it with the soy sauce, white pepper and sea salt, and add as little salt as you can.

• 1 tbsp cornflour
• 1 tbsp cold water
• 1½ tsp light soy sauce
• white pepper
• sea salt

Pour in the egg in a thin stream, stirring all the time, for about 30 seconds, until it sets in thin strands. Stir in half the spring onions and scatter the rest over the soup.

• 1 large egg
• 2 spring onions