Chinese style chicken and sweetcorn soup

Heat the butter on a medium heat in a large saucepan, once melted add the onion and garlic and cook for a couple of minutes.

Cut the sweetcorn kernels off the cobs (or open and drain the tin) and add this to the pan. Cook for a further 5 minutes, adding the cornflour.

Add the cooking wine, orange juice and soy sauce, turn up the heat and reduce down.

Add the stock and the bay leaf to the pan and bring to the boil.

Cut the cooked chicken into rough cube sized pieces; add this to the pan along with a couple of the bones for flavour.

After 15 mins boiling, remove the bones and bay leaf and serve.