Cut chicken into quarters and add to medium pot.
Just cover chicken with water, add salt, ginger, and garlic, and bring pot to the boil.
Reduce heat to a simmer, cover, and allow to simmer for 1.5 hours to make a stock.
Strain the stock and reserve 5 cups. Store any remaining stock in an air-tight container in the freezer for later use.
Remove chicken meat from bones and discard bones.
Cut chicken meat into small pieces and set aside.
Bring the 5 cups of stock to the boil.
In a small bowl, blend ¼ cup cornflour with ¼ cup water.
When blended, stir the cornflour and water mixture into the stock. Keep stirring while boiling for 2 minutes.
Reduce heat to medium.
Add chicken and corn.
Gradually pour the eggs into stock pot while stirring constantly.
Add sesame oil.
Remove from heat and serve immediately into bowls.
Sprinkle shallots on top to garnish, or add a sprig of cilantro (coriander).