Chicken & Sweetcorn Soup

Finely chop the garlic. Thinly slice the spring onions. Roughly chop the Asian greens. Drain the sweetcorn. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a small bowl. TIP: Cover the pan with a lid if the kernels are “popping” out.

While the corn is charring, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the garlic & herb seasoning and garlic, cook, stirring, until fragrant, 1 minute. Add the chicken breast, water, chicken-style stock powder, soy sauce, sesame oil and a pinch of salt and pepper. Bring to a simmer and cook until the chicken cooked through, 5-10 minutes. Using tongs, remove the chicken from the saucepan and set aside on a chopping board.

Shred the chicken using two forks. In a small bowl, combine the cornflour and a splash of water and stir until dissolved. TIP: Slice the chicken if you prefer.

When the veggies are done, return the chicken, corn, roasted veggies, Asian greens and cornflour mixture to the saucepan and simmer, stirring, over a medium-high heat until the sauce thickens slightly, 2-3 minutes.