Chinese egg flower soup

Ingredients:

• 900ml/11⁄2pt chicken stock
• 1 tablespoon light soy sauce
• 2 tablespoons dry sherry
• pinch of ground ginger
• 25g/1oz frozen peas
• 1⁄2 red pepper, seeded and diced
• 1 egg, beaten

• Put all the ingredients except the egg in a heavy saucepan, and bring to the boil.

• Simmer for 5 minutes until the peas are tender. Remove from the heat, and pour the egg in a thin stream through the prongs of a fork so that it ‘flowers’.

• Let the soup stand for 20 seconds to allow the egg to set, then serve immediately.