Place the stock in a saucepan and bring to
the boil.
Add the chicken, cover and remove the pan
from the heat. Allow the chicken to cool in the liquid.
Remove the chicken with a slotted spoon,
then finely shred the meat using your fingers.
Cut the corn kernels from the cobs to
yield about 400 g (2 cups). Heat the oil in a heavy based saucepan or
work and add the spring onion, garlic and ginger.
Stir for 30 seconds, then add the stock,
corn kernels. creamed corn, rice wine and soy sauce.
Stir until the soup comes to the boil,
then reduce the heat and simmer for about 10 minutes. Add the chicken
meat.
Stir the cornflour, sesame oil and 1
tablespoon water together in a small bowl until smooth. Add a little of
the hot stock, stir to blend, then pour this mixture into the soup.
Bring to simmering point, stirring
constantly for 3-4 minutes, or until slightly thickened.
