After a comforting and delicious meal? Then look no further than this Fragrant Oriental chicken and corn soup. It’s simple to prepare and ultra nourishing.

Ingredients

1 Ltr	Chicken stock
2	Waitoa chicken breasts (Main)
1 Tbsp	Olivado extra virgin sesame oil
1 knob	Ginger, minced
2 cloves	Garlic, minced
1 can	Creamed corn, (420g)
2 Tbsp	Cornflour
2	Woodland eggs

To serve

1 dash	Lee Kum Kee gluten-free soy sauce, to taste
2	Spring onions, finely chopped
1 handful	Superb Herb coriander, chopped

Directions

1. Bring chicken stock to the boil. Place chicken breasts in the stock and turn down to a gentle simmer. Cook for roughly 10-14 minutes depending on the size of the breasts.
2. Remove chicken, cool and shred. Reserve stock.
3. Heat a pot to low heat, drizzle 1 tbsp of sesame oil, fry off ginger and garlic for 2 minutes until aromatic. Add stock and creamed corn. Add the shredded chicken and bring back to the boil.
4. Mixcornflourwith a little cold water to form a thin paste. Pour into the soup whisking constantly.
5. Mix the eggs in a bowl with a little chicken soup from the pot then drizzle egg mixture into the pot very slowly.
6. Season with soy sauce and garnish with spring onions and coriander.

Note: This dish cooks really well in a Le Creuset signature cast iron round casserole dish.