Step 1
Heat the oil in a medium saucepan over medium heat. Add 2 tablespoons of ginger and 4 of the garlic cloves, and season. Cook, stirring, for 4 minutes, or until fragrant. Remove the kernels from the corn, add to the pan and cook for 1 minute. Add stock, Shaoxing and 3 reserved corn cobs. Bring to a simmer and cook for 15 minutes, or until tender.
Step 2
Meanwhile, for the chicken and sesame toast, combine chicken mince, remaining tablespoon of ginger and the last clove of garlic, salt flakes, spring onions and egg whites in a bowl and mix well. Spread onto the slices of bread. Place sesame seeds on a plate. Press the chicken side of the bread into the sesame seeds.
Step 3
Heat 4cm of vegetable oil in a frying pan over medium heat. In batches, cook the toasts, sesame seed side down, for 3 minutes, then turn and cook for a further 3 minutes, or until golden and cooked through. Drain on paper towel.
Step 4
Remove corn cobs from soup and discard. Using a stick blender, blend the soup for 30 seconds, or until partially blended and the liquid thickens. Divide between bowls and top with spring onions, sesame seeds and chilli oil. Cut the toasts on the diagonal into triangles and serve alongside.
