1. In a medium saucepan, combine the chicken, ginger, garlic, and half of the spring onions. Cover with 4 cups of water and bring to a boil. Lower the heat and allow to gently simmer for 5 minutes.

2. Remove the saucepan from the heat and leave covered for 10 minutes. Once cool enough to handle, remove the chicken breasts and shred into thin strips.

3. In a small bowl, mix the cornflour with 1 tablespoon of cold water to form a smooth paste. Strain the broth to remove the ginger, garlic, and spring onion, then return the liquid to the saucepan. Bring to a boil again.

4. Stir in the soy sauce, cornflour mixture, and the Rosella Condensed Sweet Corn Soup. Cook, stirring occasionally, until the soup has thickened and heated through.

5. Remove from the heat and stir in the shredded chicken. Serve the soup hot, garnished with the remaining spring onions, a sprinkling of sesame seeds, and your favourite chilli oil.