BY REQUEST: Chicken and sweet corn soup

One of my favourite winter warmers. No idea what the correct recipe is, but this is what I remember from being shown by my aunt and uncle during my first year of uni. It works!

Olive oil, 1-2 tablespoons
5-6 Chicken thighs
Ginger (about 2 thumb sized pieces) very finely chopped, or grated
1 large white or brown onion - finely chopped
White wine for sloshing (and drinking while you cook if it blows your hair back)
Water
2 cans creamed corn
Soy sauce
2 eggs

Heat a olive oil in a heavy bottomed saucepan, medium-high heat. Add chicken thighs whole, brown on each side (don't cook through). Remove from the pan.

Add onion to the pan, stir and cook for about 5 minutes. Add ginger, stir and cook for a minute. Deglaze the pan with a glug of white wine, stir well. Return chicken to the pan. Add water to cover chicken. Simmer covered for 15 minutes or long enough to allow chicken to cook through.

Remove chicken from the pan and set aside to cool slightly. Add creamed corn to the pan, stir and gently simmer over low heat with lid off.

When chicken is cool enough to handle, shred/pull it apart with your hands and return to the pot.

Add pepper to taste. Add a few teaspoons of soy sauce - adjust to taste (more soy = saltier), or you may like to just add the soy when you serve it, so the eater can decide how much they want!

Whisk eggs, slowly pour into soup, stirring as you go, so the egg distributes through the soup and cooks in ribbons/strings. This will only take 30 seconds or so.

Enjoy.