Heat the oil in a large saucepan and cook the garlic and ginger for 1 minute. Pour over the stock and cornflour mixture, and add the chicken.
Gently simmer for 5 minutes, until the chicken is cooked through and no pink colour remains.
Remove the chicken from the stock and shred into strips. Return to the pan with the sweetcorn and bring to a simmer.
Beat the eggs in a jug and slowly pour into the soup to create egg strands. Ladle into 4 bowls and garnish with the spring onions and sesame seeds.