Preparation
Step 1
Mix the cornflour with ¼ cup water or extra stock.
Step 2
In a large soup pot, add the chicken stock, creamed corn, corn kernels, ginger, soy sauce, and cornflour/water mixture and stir to combine.
Step 3
Bring the soup to a boil over high heat. Reduce the heat to medium-low and simmer for 5 minutes, until the soup thickens slightly.
Step 4
Turn off the heat. While stirring the soup, slowly pour a thin stream of the egg whites into the hot soup. The egg will cook in "ribbons" throughout the soup.
Step 5
Add the cooked, shredded chicken and stir. Taste the soup and season with salt and a little white pepper or additional soy sauce, if needed. Add the sesame oil and serve hot with shredded spring onions.
