Cantonese chicken and sweetcorn soup (Suk mai gang)

1. Cut the chicken breast into very small dice and mix with the Shaoxing rice wine, 1 teaspoon of cornflour and a pinch of salt.

2. Blend half the sweetcorn to a coarse purée with a stick blender and leave the other half whole.

3. Bring the water to the boil with the sliced ginger, add the puréed and whole corn and simmer for 10 minutes; remove the ginger.

4. Add the chicken and simmer, stirring, for 2-3 minutes until cooked, then season with salt and white pepper and thicken with the cornflour mixed with the cold water.

5. Turn off the heat and pour the beaten eggs in a thin stream while slowly stirring the soup, so silky egg ribbons form.

6. Drizzle with sesame oil, sprinkle with spring onions and serve.

Tip: A favourite, child-friendly soup of Cantonese restaurants and family tables alike. With tinned creamed corn it's even quicker – then there's no need to blend.