I very moreish soup akin to what you would find at your local chinese restaurant.
Bring stock, water, wine, ginger, garlic, spring onion, soy sauce, and chicken to the boil in a large saucepan over a medium heat.
Reduce heat and simmer for about 7 minutes or until the chicken is just cooked through.
Remove chicken from stock and when cool enough to handle, shred coarsely.
Return stock to boil.
Break egg into small bowl and whisk lightly.
Slowly pour egg into stock, whisking constantly so it forms small threads.
Add creamed corn, kernels and chicken to stock and return to the boil.
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