First trim down and, if necessary, skin your chicken breasts. Bring the stock or broth to the boil in a large saucepan, add the chicken and poach with the lid on for about 10 to 12 mins or until done. See our poaching Tip. While the chicken is poaching and cooling, prepare your vegetables. Remove the root and outer layer from the spring onions, and slice thinly on the diagonal with scissors.
Remove the outer leaves and root from the cabbage, halve, and shred medium thin.
Drain both cans of sweetcorn, setting one aside and adding the other to the bowl of a food processor or blender. Add 1 cup of water, and blend to a smooth puree.
Allow the chicken to cool slightly, then shred, going with the grain, with a fork. See our shredding Tip. Bring the reserved stock to the boil, add the shredded cabbage and cook for about 5 minutes, or until softened but still retaining some bite.
Add the corn kernels, pureed corn, spring onions, ginger and soy sauce to the pan and season with black pepper. Stir, taste and adjust if necessary, then add the shredded chicken and stir again. Bring back up to the boil, then turn down to a simmer.
Mix the corn flour with a splash of water and stir thoroughly with a teaspoon to form a thick but pourable paste. Add this to the soup and simmer for about 3 to 4 minutes or until the soup has thickened very slightly.
Enjoy!
