I like this soup in the Chinese restaurant. It took me many years to perfect the recipe.
Mix the chicken with sesame oil, ½ teaspoon of cornflour, garlic, ginger and 1 teaspoon of soy sauce together.
Heat the chicken stock in a pan. Add in the cream sweet corn. Bring to the boil simmer for 5 minutes. Stir in the minced chicken. Simmer gently for 10 minutes till the chicken is cooked.
Blend the cornflour with 1 tablespoon of cold water. Stir into the soup till is thicken. Beat the egg with the rest of the soy sauce. Whisk the egg into the soup. Turn the heat off. Serve. Garnish with chopped spring onions.
Turn off heat immediately after adding the beaten beat.
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