Wash the chicken fillet and pat dry with
paper towels. Use a food processor to process the chicken until finely
chopped. Add salt to taste. Lightly beat the egg whites in a small bowl until foamy. Fold the egg whites into the chicken mince. Bring the chicken stock to the boil and add the creamed corn. Dissolve the cornstarch in a little water and add to the soup,
stirring until the mixture thickens. Reduce the heat and add the chicken mixture, breaking it up with a
whisk. Allow to heat through, without boiling, for about 3 minutes. Season to taste with soy sauce. Serve immediately, sprinkled with
some finely chopped scallion.