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[/tab] [tab]1. Bring the chicken stock to the boil in a saucepan and add the grated garlic and ginger and sweetcorn. Simmer gently for 5 mins.
2. Add in the diced chicken breast then the cornflour mix and allow to cook through stirring all the time.
3. Once it has thickened add in the egg and stir with a chopstick. This gives the soup the authentic ribbons of egg.
4. Finally add in the spring onions, sesame oil and season to taste.
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I'd love to hear if anyone decided to give it a go, I guarantee you will make it more than once.