Chicken and sweetcorn soup

1. In a medium stock pot combine stock, corn and chicken. Bring to the boil, add pepper and salt.

2. In a separate bowl mix the cornflour with water.

3. While the soup is boiling add this mixture and stir constantly until well mixed.

4. Season with sesame oil by adding a few drops at a time.

5. Reduce heat and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.

6. Egg can be left out of preferred.

7. Add chopped spring onions to garnish and serve hot.

8. Great for curry night starter and use of left over chicken.