Chicken & Sweetcorn Soup

Fry the garlic and ginger in the oil for 1 minute in a large saucepan.
Add the sweetcorn and soy sauce then fry for 3 minutes.
Pour in the stock and let the soup bubble.
Create a slurry with the cornflour by adding a bit of water with the flour in a cup.
Slowly add the slurry in a thin drizzle to the soup while stirring. The soup should thicken after a short while.
Stir in the chicken.
Just like you did with the slurry, add the whisked eggs to the soup while stirring.
Finish off with a splash of sesame oil and after dividing the soup between bowls, sprinkle with spring onion. Serve immediately.