Quick and easy for a rainy winters day
In pressure cooker add stock, crumbled stock cube, whole chicken breast, creamed corn, sesame oil and ginger.
Bring to pressure on high heat. Cook on setting 2 for 8 minutes.
Quick release pressure
Remove chicken breast and shred with two forks, return to soup.
In a small bowl add corn flour with a small amount of chicken liquid. Mix to create a paste. Add slowly to chicken liquid and mix thoroughly.
In bowl lightly beat eggs, add a little bit of the chicken liquid. Drizzle egg into soup while mixing, this will cook the egg as it hits he soup.
Garnish with spring onion