Cantonese chicken and corn egg drop soup, stream and stir method

Put a teaspoon or so of oil in a pot with about half a centimetre's worth of minced ginger and fry over a medium flame about 30 seconds until fragrant.

Add two cups of cool water, or stock if you have it.

Add the chicken breast and cover; bring to a boil then down to a simmer and cook about five minutes, until a chopstick punctures it easily.

Shred the chicken by pounding it with the backside of a knife, past shredded into stringy crumbly bits.

Add the corn and boil about three minutes until cooked through, then return the shredded chicken.

Season with the salt, sugar and chicken bouillon powder.

Thicken with a water chestnut starch slurry.

Shut off the heat, then stir the soup continuously while slowly pouring in the beaten egg in a thin stream, which gives very fine strands that incorporate into the soup.

Finish with a sprinkle of white pepper powder, a drizzle of toasted sesame oil and chopped cilantro.