1. Heat the chicken stock and 2 cups of water in an electric frypan on MAX setting until the stock comes to the boil. Add chicken breast fillets and reduce heat to a middle setting. Simmer for 5 minutes or until chicken is firm to touch and cooked through. Remove and set aside to cool slightly before shredding.
  2. Slice kernels from corn cobs and set aside. Place cob husks and sliced ginger into stock, cover and simmer for a further 10-15 minutes. Remove and discard.
  3. Add soy, can creamed corn and whole corn kernels to stock and simmer for 10 minutes. Return shredded chicken to the frypan, cover and bring back to the boil.
  4. Whisk egg whites lightly and gradually add to hot soup, stirring constantly with a wooden spoon. Cook for 2 minutes until white ribbons swirl through the soup. Stir in sesame oil and half the green onion. Ladle hot soup into bowls, serve topped with extra green onions.