Remove all the skin and fat from the chicken breast, place into a pan of water and simmer until thoroughly cooked and the juices run clear.
Meanwhile, in a large pan, place the chicken stock, sweetcorn and the soy sauce and heat.
Once the chicken has cooked. Shread into strips and put into the pan with the stock, sweetcorn and soy sauce.
Next mix your cornflour and water and add to the soup to thicken (continually stir the soup while adding the cornflour and water, until the soup has thickened).
Add the beaten egg to the stock and stir gently so the egg cooks in strands.
Season with plenty of salt and pepper.
Serve into individual bowls immediately.
