In a small pot place chicken breast and cover with water. Add the fresh ginger to the water. Cover the pot, bring to a boil, then reduce and simmer for 30 minutes. Once chicken is fully cooked, save the stock in the pot and the ginger. Transfer this to a larger soup pot. Shred the chicken and discard the bone in using a bone-in chicken breast.
Over medium heat and in the large soup pot, combine the reserved chicken and ginger stock and 1 quart of chicken broth. Add the can of creamed corn and splash of sesame oil.
Bring to a boil
Add the shredded chicken and bring back to boil.
In a small heat proof bowl and the cornstarch with small amount of chicken water to form a thin paste.
Drizzle into the soup, mixing thoroughly. This will slightly thicken the soup.
In a large bowl, beat 2 eggs with a dash of the chicken water, then drizzle it into the pot very slowly from about 6 inches above the pot. Slowly stirring.
Garnish with chopped spring onions and serve.