- Place the creamed-style corn, spring onion whites, garlic, ginger, Shaoxing wine, light soy sauce, toasted sesame oil, corn flour slurry and chicken stock in a pot and stir to combine.
- Bring the soup to a boil over high heat then reduce the heat to medium and cook uncovered, stirring occasionally, for 5 minutes.
- Stir in the chicken and spring onion greens and turn the heat off. Whisk in the beaten eggs to create little threads. They will help thicken the soup.
- Taste and adjust seasoning to your liking. Serve topped with spring onions and, for added heat, some Lee Kum Kee chilli oil.