You will need about 400 g (14 oz/2 cups) of corn kernels for this recipe.
750 ml (26 fl oz/3 cups) good-quality chicken stock
2 x 200 g (7 oz) skinless chicken breast fillets, trimmed, cut in half lengthways
1 tablespoon vegetable oil
4 spring onions (scallions), thinly sliced, white and green parts separated
1 garlic clove, crushed
2 teaspoons finely grated fresh ginger
250 ml (9 fl oz/1 cup) water
3-4 corn cobs , kernels removed
420 g (15 oz) tin creamed corn
2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1 tablespoon cornflour (cornstarch)
2 teaspoons sesame oil
1. Bring the stock to simmering point in a small saucepan. Add the chicken and simmer, covered, for 5 minutes. Remove the chicken with a slotted spoon and allow to rest for 10 minutes. Strain the stock and set aside. Finely shred the meat with two forks.
2. Heat a wok over medium-high heat, add the vegetable oil and swirl to coat the side of the wok. Add the white part of the spring onion, the garlic and ginger and stir-fry for 30 seconds. Add the stock, water, corn kernels, creamed corn, soy sauce and rice wine. Stir until the soup comes to the boil. Reduce the heat and simmer for 10 minutes.
3. Meanwhile, stir the cornflour, sesame oil and 1 tablespoon of water together in a small bowl until smooth. Add a little of the hot stock, stir together, then pour this mixture into the soup. Bring to simmering point, stirring constantly for 3-4 minutes, or until slightly thickened. Add the chicken meat and heat through. Season to taste with salt and freshly ground black pepper. Serve immediately, topped with the spring onion greens.