I love Chinese style chicken and sweetcorn soup so I have been trying to perfect my own instead of ordering it from the Chinese takeaway and I think I have got it. Ingredients 2 x 325g sweetcorn (260g when drained) 1.5l chicken broth 12 skinless and boneless chicken thighs 3 tbsp cornflour water 2 eggs 1 tbsp soy sauce (I use gluten free) Spring onions Method Step 1: Put your chicken thigh on a greaseproof lined tray and cook on 180°C for about 20 to 25 minutes or until cooke