Chicken and Broccolli, Mushroom Soup - serves 4

1/2 kg chicken
1 onions, medium
4 cup chicken stock
1/2 tsp sesame oil
1 tsp vegetable oil
1 tsp ginger, crushed
1 tsp garlic, crushed
200 gm mushrooms
2 sliced ham
2 cup broccolli
1/2 tbsp soy sauce
1/2 tsp sugar
1 tbsp cornflour
2 tbsp, water
1/10 tsp salt, pepper

Place chicken, stock and sliced onion in a saucepan, bring to the boil and simmer gently 30 minutes until cooked. Allow to cool, strain and reserve stock. Discard sliced onion. Remove meat from bones and cut into strips.
Slice mushrooms. Cut ham into dice. Cut brocolli into small flourets.
Heat oils in a saucepan, saute garlic and ginger for 1 minute. Add mushrooms and saute a further 2 minutes.
Add ham, broccoli, soy, sugar, reserved stock and chicken meat, bring to the boil and simmer for 5 minutes or until broccoli is tender.
Dissolve cornflour in water and stir in to thicken soup slightly. Season well and serve.