Chicken Corn Egg Drop Soup

What you'll need: Two pots… also:

• 2 chicken breasts, cubed
• 1 onion, diced
• 2 litres of chicken stock
• One can of corn, drained
• A tablespoon of cornstarch
• A few eggs
• Soy sauce and green onions to serve

1. 1. Bring the stock to a boil in one pot. In the other, brown the chicken in oil, remove, sauté the onion, then add the chicken back.
2. 2. Stir the cornstarch into a tablespoon of cold water and add to the boiling stock. Cook a few minutes. Add the stock to the chicken pot. Add the corn.
3. 3. Scramble the eggs in a bowl. Slowly drizzle into the simmering soup to form ribbons.
4. 4. Serve with soy sauce and sliced green onions.