2
with garlic and spices to a 1.5 liter (11/2 quart) saucepan.", "Bring to the boil over medium - high heat.", "Add chicken breast and return to the boil.", "Reduce heat to low and simmer, covered, for 15 minutes or until chicken is just cooked through.", "Remove from heat and let chicken stand in liquid for 5 minutes.", "Remove chicken and reserve liquid in a separate container.", "Shred the cooked chicken breast using 2 forks.", "Using the same saucepan; add the remaining 500 ml (2 cups or 1/2 quart) chicken stock; OR 500 ml (2 cups or 1/2 quart) water and 1/2 chicken stock or bouillon cube together with the sweetcorn, soy sauce and pepper.", "Bring to the boil over medium - high heat while stirring continuously.", "Add the reserved chicken poaching liquid.", "Bring back up to a boil; and then reduce to a simmer.", "Break up noodles into small pieces.", "Add the shredded chicken breast, noodles and the contents of the included packet of chicken seasoning to the soup.", "Stir until well mixed and simmer for another 4 or 5 minutes with the lid off.", "Whisk the egg with a fork until loose, not frothy.", "With a spoon stir the mixture while pouring in the egg slowly to create long strings of egg.", "Serve into individual bowls.", "Garnish each portion with chopped spring onions (optional).", "Note:
