750 ml Chicken stock
2 Chicken breast fillets
3-4 Corn cobs
1 tablespoon Oil
4 Spring onions (scallions), thinly sliced
1 clove Garlic, crushed
2 teaspoons Grated fresh ginger
310 g Creamed corn
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons Soy sauce
2 teaspoon Sesame oil

Place the stock in a saucepan and bring to the boil. Add the chicken, cover and remove the pan from the heat. Allow the chicken to cool in the liquid. Remove the chicken with a slotted spoon, then finely shred the meat using your fingers. Cut the corn kernels from the cobs to yield about 400 g (2 cups). Heat the oil in a heavy based saucepan or work and add the spring onion, garlic and ginger. Stir for 30 seconds, then add the stock, corn kernels. creamed corn, rice wine and soy sauce. Stir until the soup comes to the boil, then reduce the heat and simmer for about 10 minutes. Add the chicken meat. Stir the cornflour, sesame oil and 1 tablespoon water together in a small bowl until smooth. Add a little of the hot stock, stir to blend, then pour this mixture into the soup. Bring to simmering point, stirring constantly for 3-4 minutes, or until slightly thickened. Taste and, if necessary, adjust the seasoning. Garnish with the chopped reserved spring onion.

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