Place stock, garlic, creamed corn, corn kernels, half the spring onion and 1 cup cold water in a saucepan over medium-high heat.
Bring to the boil.
Reduce heat to low.
Simmer for 5 minutes.
Add chicken, soy sauce and sweet chilli sauce.
Stir to combine.
Simmer for 10 minutes or until heated through - after 5 minutes add the cornflour dissolved in a little water and stir.
Gradually drizzle in the whisked egg white and stir.
Divide between bowls.
Top with remaining onion and extra soy sauce (optional)