Heat sesame oil in a heavy bottomed vessel, add spring onion whites and ginger and saute for about a minute. Add the shredded chicken and saute for another minute.
Add cream style sweet corn and chicken stock or water and bring to a boil. Reduce flame and cook on low flame for another minute.
Add sugar and adjust salt to the simmering soup and cook further for 3-4 minutes.
Mix the cornflour in 4 tbsp of water and keep aside.
Add the cornflour mixture and go on stirring till the soup thickens on low to medium flame.
Slowly add the beaten egg and continuously stir in one direction only. Ensure that the flame is low and the egg will form into thin white threads in the soup. Keep stirring for few more seconds and turn off heat.
Pour into soup bowls, garnish with spring onion greens and serve hot. You can season with white pepper powder.