1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.
2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes.
3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 108 (44%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 519.5mg||18 %|
|Potassium 379.2mg||10 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 30.9g|
|Protein 5.9g||8 %|
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Calories per serving: 246
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