1 litre chicken stock
1 thumb ginger, sliced
8 spring onions
1 thumb ginger, finely diced
4 skinless chicken thighs, sliced finely
1 can (420 grams) creamed corn
2 cups corn kernels
salt and pepper, to taste
Place the stock and ginger into a pot and simmer slowly so that the ginger releases its flavour into the stock.
Separate the green from the white part of the spring onions and slice both into fine discs.
Drizzle a little oil into a pot and place over a low heat - add all the white part of the spring onion, along with the ginger - sauté for a few minutes until the spring onion has softened and the ginger aroma has been released. Add the chicken, a little at a time, stirring often, and when the colour has changed add another handful of chicken. Repeat this until all the chicken has been used.
Add the creamed corn and corn kernels along with half of the green part of the spring onions - stir and then add the stock remembering to strain off the ginger slices. Let this simmer for 15 minutes, taste and adjust the seasoning. Finish off by stirring through the remaining spring onion.
Serve at once.