Add cooked noodles, after the soy sauce, if you like.
100ml peanut or olive oil
2 medium brown onions, finely sliced
3 garlic cloves, finely sliced
2 knobs ginger, finely sliced into strips
Freshly ground white pepper
2 tbsp Chinese cooking wine or dry sherry
6 cobs corn, kernels sliced off
1½ litres chicken stock
3 tbsp soy sauce
2 eggs, lightly beaten
1 chicken breast, poached in water or chicken stock, finely sliced
½ cup coriander leaves
Heat oil in a large saucepan. Add onions, garlic and ginger, season and cook over medium heat until soft and starting to colour slightly, about 15 minutes. Season. Add wine and reduce by two-thirds.
Add corn and chicken stock and simmer for 10 minutes. Add soy sauce. Pour egg in a steady stream as you stir the soup gently in a circular motion to create egg ribbons.
Put chicken in the base of bowls before pouring hot soup over. Garnish with a few coriander leaves.