• 1 medium brown onion, cut finely

• 1 teaspoon finely grated ginger

• 1 tablespoon oil (olive, vegetable, peanut, sunflower, canola)

• 500 grams chicken breast, cut finely into small pieces

• 1 x 400 gram can creamed corn

• 3 corn cobs (yields 250 grams corn) or 1 x 400 gram can corn kernels

• 1 litre chicken stock

• 1 tablespoon soy sauce

• 3 spring onions, chopped finely

• Optional: a few drops of sesame oil, an egg white mixed through just after you've added the spring onions

1. Add the onion to the pan with oil and fry gently until soft. Do not brown.

2. Add the ginger, chicken, creamed corn, corn kernels, chicken stock and soy sauce. Bring to a simmer and cook the chicken.

3. Add the spring onions and serve.

Note: you can thicken with a little corn flour slurry. Combine 1 teaspoon corn flour and 2 tablespoons of water. Mix well. Pour into soup.