Chinese Chicken and Corn Soup

From BBC Good Food. Quick and simple, low in fat too!

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1 (420 g) can  creamed corn (14 3/4 oz)
• 1  chicken stock cube, crumbled
• 1  teaspoon Chinese five spice powder
• 1 -2  chili, chopped (optional)
• 1  tablespoon cornstarch, mixed with
• 1  tablespoon cold water, to make a slurry
• 3  spring onions, chopped (scallion)
• 100  g  cooked chicken, chopped (4 oz, leftover or from a roast etc)
• 1  large egg, beaten
•  sesame oil

Directions

1. Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
2. Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
3. Stir in cornstarch mixture, continue stirring until soup thickens.
4. Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
5. Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
6. Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.