In a small bowl, mix cornstarch with a couple of tablespoons of water. Put the eggs in a small bowl, whisk. Keep the cornstarch mixture and the eggs aside.

In a medium size pot, add the chicken, creamed corn, chicken broth, soy sauce, rice wine vinegar, ginger and garlic. And fry lightly over high heat. Lastly add the diluted corn flour.

Bring the mixture to a boil, then, turn down the heat to medium, stirring occasionally. Cook for 5 minutes or until slightly thickened.

Adjust seasoning with salt, turn down to a very low heat, and slowly pour in the whisked eggs while stirring continuously. This creates the ribbons and helps to thicken the soup.

Add the shredded chicken, season with white pepper, and pour into the bowls. Garnish with chopped green onions.