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Add 1kg skinless chicken thighs to a pot of water with chicken stock powder and a few large pieces of spring onion.
Gently poach until the chicken is tender (don’t boil).
Remove the chicken and shred. Fish out and discard the spring onion.
Add creamed corn and corn kernels to the broth. Season with soy sauce.
Mix cornflour with a little of the soup, then stir back into the pot until thickened.
Return the chicken to the soup.
Slowly stream in 2 beaten eggs while stirring gently to create silky egg ribbons.
Cook for a minute or two until the egg is set.