Bring the stock to a boil in one pot. In the other, brown the chicken in oil, remove, sauté the onion, then add the chicken back.

Stir the cornstarch into a tablespoon of cold water and add to the boiling stock. Cook a few minutes. Add the stock to the chicken pot. Add the corn.

Scramble the eggs in a bowl. Slowly drizzle into the simmering soup to form ribbons.

Serve with soy sauce and sliced green onions.