Chinese Chicken & Corn Soup

No pre-made stock, MSG or hidden nasties, this is the perfect go to soup if you're feeling under the weather, cold or just want a simple one pot dinner.

INGREDIENTS

2 tsp sesame oil

2 cups frozen corn

4 shortcut bacon rashers, cubed

5 red potatoes, peeled, cubed (½ cm)

1 brown onion, diced

4 cloves garlic , chopped fine

4cm fresh ginger, chopped fine

2 chicken breast, whole

2 & ½ litres filtered water

¼ cup chopped parsley

10 peppercorns (placed into infuser ball)

¾ cup tamari soy

2 tbsp cornflour in ¾ cup cold water

2 eggs, whisked

Himalayan salt

White pepper

4 spring onions, finely sliced

METHOD

1. Put sesame oil in a large pot on low heat, fry garlic, ginger, onion & bacon for 5 minutes.

2. Add potato, corn, chicken, parsley, peppercorns, water & soy sauce

3. Bring to the boil, then simmer for 1 hour.

4. Remove Chicken & shred with 2 forks & return to pot.

5. Add salt and pepper, cornflour mix and cook a further 10 minutes.

6. Increase heat then stir constantly while slowly adding whisked egg.

7. Top with spring onion