Place spring onions and garlic into the TM bowl.
Chop on Speed 5 for 5 seconds. Scrape down the sides and repeat.
Add the oil and saute 100 degrees, Speed soft for 3 minutes.
Add the creamed corn, corn kernals, chicken stock, and shredded chicken and cook for 15 minutes, 100 degrees, Reverse Speed 1.
Set the timer to 2 minutes and mix on Speed 1. Slowly add the soy sauce, sweet chilli sauce, cornflour (mixed with water) and the lightly beaten egg whites.
Serve with extra soy sauce and chopped spring onions.