Heat oil in a deep vessel. Add spring onion whites and ginger and sauté for a minute.

Add shredded chicken and sauté for a minute until the surface of the chicken pieces turns white.

Add sweet corn and chicken stock and bring to a boil. Reduce flame and cook on low flame for a minute.

Mix the cornflour in 4 tbsps of hot water and set aside.

Add the cornflour mix and stir until the soup thickens on low to medium flame. Slowly add the beaten egg and continuously and gently stir in one direction only.

Garnish with spring green onion and season with pepper.