Chinese Chicken And Corn Soup - cooking recipe

Ingredients

1 (420 g) can creamed corn (14 3/4 oz)
1 chicken stock cube, crumbled
1 teaspoon Chinese five spice powder
1 -2 chili, chopped (optional)
1 tablespoon cornstarch, mixed with
1 tablespoon cold water, to make a slurry
3 spring onions, chopped (scallion)
100 g cooked chicken, chopped (4 oz, leftover or from a roast etc)
1 large egg, beaten
sesame oil

Preparation

Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
Stir in cornstarch mixture, continue stirring until soup thickens.
Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.