Directions

To Cook

1. Mix corn, chicken and white bases of the spring onion in a saucepan, add water and stock and bring to the boil.
2. Turn heat to low, and add the beaten egg slowly about 10-15 cm above the pot while continuing to stir to form egg ribbons.
3. Season with soy sauce.
4. If a thicker texture is desire, mix in cornflour slurry.
5. Pour soup into bowls and garnish with the spring onion greens.