- 1. Heat the oil in a deep pan and gently cook the chicken garlic and ginger for 3-4 minutes without colouring.
- 2. Blend the cornflour with a little of the stock and add to the pan. Add the remaining stock and sweetcorn. bring to the boil stir all the time and simmer for 5-7 minutes.
- 3. Beat the egg with the lemon juice and trickle into the soup pan stirring it in with a fork or chopstick to make egg strands (this is one of the most important bits so don't skip it).
- 4. Season to taste and drizzle with soy sauce and enjoy!