Chicken Soup for the Soul...Sorta

So this isn't a normal Chicken Soup. It's one of my favorite soup recipes and is perfect for any weather. Apparently this is considered an Chinese dish of sorts.

Chicken and Sweetcorn Soup

Ingredients:
-1 tsp butter
-1 tsp corn starch or all-purpose flour
-1 chicken stock cube in 1 cup of water(or 1 cup of chicken stock)
-1 egg
-1 tsp soy sauce
-1/4 can sweetcorn
-3 green onions or 1 large onion
-2 chicken breasts, cubed
-salt and pepper
-1 tsp chives (opt.)

How To:
1- Fry the onions in the butte until soft
2- Add the water, soy sauce and stock cube. Bring to a boil.
3- Add the chicken (you must use chicken breast or the meat won't cook properly) and sweetcorn. Cook until the chicken is no longer pink (2-3 min)
4- Mix the corn starch with a little water in a mug. Add to the soup, stirring well until it comes back to the boil and thickens. Don't let the soup boil for a long time. Add the chives.
5-Beat the egg in a mug and pour into the soup. Leave until the egg begins to set and then stir once only, this way the egg will stay together.
6-Cook until the egg goes white. Add salt and pepper to taste.