• 2 T canola oil
• sea salt and freshly ground black pepper, to taste 
• 1 whole chicken
• 1 onion, finely sliced 
• 2 cloves garlic, finely crushed 
• 3 x 25 g sachets chicken stock concentrate
• 6 cups boiling water
• 50 g spaghetti
• 415 g can Koo cream-style sweetcorn
• 2 x 410 g can Koo whole kernel corn, drained
• 2 T soy sauce
• 3 T fresh ginger, grated 
• 2 eggs, lightly beaten 
• 30 g coriander, chopped, for serving 
• spring onions, sliced, for serving 
• Woolworths Asian chilli Szechuan pepper oil, for serving (optional) 

1. Heat the oil in a large, heavy-based saucepan over a medium heat. Season the chicken, brown on both sides and remove from the pan. Reduce the heat to low, add the onion and garlic and sauté for 6–8 minutes or until soft and translucent.

2.  Add the chicken, stock and water to the pan. Cover with a lid, bring to the boil, then reduce to a simmer. Poach the chicken for 1 hour or until soft and falling off the bone. Carefully remove the chicken from the pan, remove the meat and discard the skin and bones. Set aside the meat.

3. Break the spaghetti into short pieces and cook for 8 minutes in the same liquid in which you cooked the chicken.

4. Add the sweetcorn, corn kernels, soy sauce and ginger and season to taste. Bring to the boil. Pour in the egg, whisking continuously to form threads. Stir through the shredded chicken and serve immediately garnished with fresh coriander, spring onions and a drizzle of pepper oil before serving.

Cost per serving :  R47.17

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Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl