Step 1

Start by heating the vegetable oil in a large saucepan over medium heat. Once hot, add the finely chopped garlic and ginger, and sauté for 1 minute, stirring frequently to prevent burning.

Step 2

Next, add the sweetcorn kernels and the light soy sauce to the pan. Stir well and fry for 3 minutes, allowing the flavors to meld.

Step 3

Pour the chicken stock into the saucepan. Bring the mixture to a gentle boil, then reduce the heat to a simmer, letting the soup develop its flavors.

Step 4

In a small cup, create a cornflour slurry by mixing the cornflour with a small amount of water until smooth.

Step 5

Gradually add the cornflour slurry to the simmering soup, stirring continuously. You'll notice the soup thickening slightly after a few minutes.

Step 6

Stir in the shredded cooked chicken, ensuring it's evenly distributed throughout the soup.

Step 7

Slowly drizzle the whisked eggs into the soup, stirring constantly to create delicate egg ribbons.

Step 8

Finally, add a touch of sesame oil for an aromatic finish.

Step 9

Serve the soup hot, garnished with the finely sliced spring onions for a fresh crunch.