What you need:

1 tablespoon olive oil
Small handful of chopped chicken
1 clove garlic, finely chopped
Thumb of  ginger, finely chopped
1 tbsp cornflour
600ml hot chicken stock
Sweetcorn (canned is fine)
1 egg – beaten
Shredded Spring onions
Light Soy sauce (low salt)

Saucepan or wok

What you do:

Heat the oil in a saucepan/wok and fry the chicken, garlic and ginger for 3-4 minutes

Blend the cornflour with a little stock

Add the rest of the stock to the saucepan, then add the cornflour/stock paste and the sweetcorn.

Bring to the boil, stirring continuously and simmer gently for 5-7 minutes

Beat the egg and pour it slowly into the saucepan/wok, stirring to form egg strands.

Season to taste with the Soy sauce (be very careful not to use too much or you will kill the delicate flavour)

Garnish with the spring onions