A soup with sweet corn cream, sauteed chicken, and scatered eggs, better served while warm.
Place the chicken breast pieces in a bowl. Put in the ginger powder, soy sauce, and cornstarch, stir well.
Saute chicken breast with oil until cooked.
Add water, chicken powder, pepper, salt and cream corn. Stir until it boils.
Beat the eggs and add 3 tbsp of water, mix well. Pour it slowly into the pan in a circular motion, so that the eggs don't get lumpy.
Bring to a boil again, give a little cornstarch mixed with water so that the sauce thickens. Make sure it tastes good.
Pour it in a bowl, and the warm corn soup is ready to eat!