One of those recipes that looks *not quite* as good as it tastes. Don't be shallow when it comes to how food looks though, otherwise you'll miss out on tasty beauties like this soup.
Cut the breasts and legs off of the chicken. Place the whole chicken carcass and the breasts and legs into a huge saucepan and cover with cold water. Peel and halve the onion, carrot and celery, then add into the pan with the peppercorns and bay leaves.
Heat to a very gentle simmer and after 10 minutes scoop out the chicken breasts and after another 10 minutes remove the legs, allowing both to cool. Simmer the remainder of the stock for another hour.
Strain the stock through a colander to remove the big bits, then again through a fine sieve to leave you with a clear stock and heat to a boil.
Dribble in the beaten egg as you whisk and as the soup boils to create the silky egg-drop texture.
Strip the chicken meat into small pieces and return to the soup along with the sweetcorn and sliced spring onions.
Wash and finely slice the coriander. Stir into the soup along with the sesame oil and then season to taste before serving. Serves 4