Chinese Chicken & Sweetcorn Soup

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a high heat

Once hot, add the chicken breast[s] and cook on both sides for 3 min or until lightly browned (don't worry it won't be fully cooked yet!)

Meanwhile, peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Dissolve the chicken stock cube[s] in 600ml [1.2L] boiled water – this is your chicken stock 

Re-boil a kettle

Add both the chopped garlic and chopped ginger to the pan, reduce the heat to medium and cook for 1 min 

Add the Shaoxing wine, soy sauce and chicken stock, cover with a lid, and cook for 12-15 min until the chicken is cooked

Meanwhile, add the wheat noodle nests with a pinch of salt to a separate pot and cover them with boiled water until they're fully submerged

Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite

Once done, drain and return to the pot with a drizzle of vegetable oil (this stops them sticking together)

Meanwhile, pick the coriander leaves from their stems

Trim, then slice the spring onions finely

Add the cornflour to a bowl and gradually stir in 100ml [200ml] boiled water, then whisk to a smooth paste

Tip: the cornflour and water paste will help thicken your soup!

Once done, transfer the cooked chicken from the broth to a clean board and shred it apart, using two forks – this technique is known as ‘pulling’

Drain the sweetcorn 

Keep the pan of broth over a high heat and gradually whisk the cornflour paste into the broth until it's silky smooth and thickened

Add the shredded chicken back to the broth along with the sweetcorn and cook for 2 min or until hot – this is your chicken & sweetcorn soup