Chicken & Sweetcorn Egg Drop Soup

Wash your chicken by soaking it in a large bowl of cold salty water – the amount of salt needed is the same as you'd use when seasoning pasta water. Set aside until needed.

Roughly dice half of your corn into a rough mince then set aside. Slice the ginger into three pieces and cut the spring onion green tops off and remove any roots. Finely slice all the spring greens for garnishing, then set aside.

Put 1 tbsp oil, the ginger and just the spring onion whites into a large saucepan. Cook for 2-3 mins or until lightly charred. Add the chicken stock, soy sauce, turmeric, white pepper, honey, the minced and remaining sweetcorn and the chicken, skin-side down. Bring to the boil for 1 min and use a spoon to remove the scum on the surface. Reduce to the lowest heat then simmer for 15 mins, with a lid on.

Whisk the eggs and turmeric with a pinch of salt in a small jug and set aside. Combine the cornstarch slurry ingredients in a small cup and set aside.

Remove the chicken from the pan and rest on a plate loosely covered. Discard the spring onion and ginger.

Bring the soup to the boil and stir the cornstarch slurry well before pouring it into the soup. Allow to boil for 2 mins to thicken, then reduce to the lowest heat and immediately drizzle in the whisked egg in circular motions. Use a spatula to gently swirl the soup, and cook for 2 mins.

Add a tsp of sesame oil and squeeze in half a lemon.

Slice the chicken and pour any resting juices back into the soup. Serve the soup into bowls, then add the chicken and pile the spring onion into the centre. Finish with chilli oil and a lemon wedge.