• 1 teaspoon sunflower oil
  • 2 garlic cloves, crushed
  • 2cm fresh ginger, grated
  • 1.2 litres hot chicken stock
  • 1 tablespoon cornflour, mixed with 1 teaspoon cold water
  • 1 x 241g pack chicken mini fillets by Sainsbury's
  • 1 x 325g tin Sainsbury's naturally sweet sweetcorn, drained
  • 2 medium eggs
  • 2 spring onions, finely chopped
  • 2 teaspoons sesame seeds, toasted


  1. 1 Heat the oil in a large saucepan and cook the garlic and ginger for 1 minute. Pour over the stock and cornflour mixture, and add the chicken.
  2. 2 Gently simmer for 5 minutes, until the chicken is cooked through and no pink colour remains.
  3. 3 Remove the chicken from the stock and shred into strips. Return to the pan with the sweetcorn and bring to a simmer.
  4. 4 Beat the eggs in a jug and slowly pour into the soup to create egg strands. Ladle into 4 bowls and garnish with the spring onions and sesame seeds.

Nutritional Details

Each serving provides
  • Energy 1089kj 260kcal 13%
  • Fat 7.7g 11%
  • Saturates 1.8g 9%
  • Sugars 5.5g 6%
  • Salt 0.2g 3%

% of the Reference Intakes

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