Chinese-Style Chicken and Corn Soup

I made this last night and I have to confess it wasn't perfect so this recipe is really a draft, but I think it's good enough to go :) If you do try it as written here please leave your feedback so i can adjust as needed! i didn't even take a picture as i wasn't happy with how it looked lol

Chinese-Style Chicken and Corn Soup
serves 4-6

2" / 20g fresh ginger, peeled and cut into 2-3 chunks
1 medium onion, peeled and quartered
1-2 chicken breasts (200-500g) with no skin attached, cut into large 2" chunks
10-20g dry sherry
20g sesame oil
30g soy sauce or to taste
1 tspn chicken stock powder if desired
corn kernels cut off 5 cobs of corn, or a 400/440g can of corn, drained
400-440g can of creamed corn
approx 450-500g water, as required
2 egg whites
finely chopped coriander and shallots / spring onions as garnish

1. chop ginger for 3 seconds on speed 6
2. chop onion for 2 seconds on speed 6, remove from thermomix
3. place chicken in and mince on speed 8 for 4 seconds
4. add the onion and ginger back in and cook at 100' for 5 minutes on reverse speed 2
5. add the sherry, sesame oil, stock powder, soy sauce, corn kernels and creamed corn. top with water to come about 1.5-2" below the top of the tmx bowl
6. cook at 90' for 10-15* mins on reverse speed 2
7. cook at 90' for 5 more minutes on reverse speed 2-3** as it starts slowly pour the egg whites in through the top of the lid
8. around 60 secs before finished add the coriander and shallots through the top of the lid to mix through.
9. serve***

* 10 minutes for tinned corn, 15 minutes for fresh
** i found that 2 was a bit too slow for the quantity, but 3 was a bit too fast lol give both a try and see what you think...
*** to make ours go further, and more filling i served them over some fresh rice noodles and finely shredded asian greens