Chicken corn soup

Here’s what you need:
2 teaspoons peanut or regular oil
2 green onions, sliced
1 crushed garlic clove
1 liter chicken stock(2 Maggi cubes with Water)
2 chicken breasts, cut into stripes
1 can creamed corn
1 can corn
1 tablespoon corn flour
1/4 cup water
1 egg white, lightly beaten
Fry the onions and garlic with the oil until tender. Add the stock and boil for 5 minutes. Add the chicken strips and boil until cooked, then add the corns, as well as the cornflour mixed with water. Add the eggs in a thin stream and boil until the soy is thickened. Add soy sauce if you like☺️(Recipe from @womensweeklymag ) .