Chicken & Sweetcorn Soup

1. Boil the chicken until cooked through, about 10 minutes. Drain and leave to cool in a bowl of cold water. 2. Once the chicken has cooled, shred each chicken breast lengthwise into long strips using your hands. Set aside. 3. Mash three-quarters of the sweetcorn using a mortar and pestle until smooth. Set aside. 4. Heat a dash of cooking oil in a large saucepan and cook the ginger and garlic over a low heat. Stir well, cooking for around 2 minutes. 5. Add most of the spring onions and cook for a further 2 minutes. 6. Add the chicken stock and soy sauce to the saucepan. Bring to a boil and then reduce to a simmer. 7. Once simmering, add the mashed sweetcorn, remaining sweetcorn kernels, shredded chicken and Lemon Pepper. Stir well and cook for a further 5 minutes. 8. Remove the saucepan from the heat and slowly pour in the egg, stirring continuously. 9. Add in the parsley and mix. Serve with a tablespoon of sesame oil.