Slow cooker chicken and corn soup

1 small white onion, finely diced

2 garlic cloves, finely chopped

Thumb of ginger, finely chopped

6 chicken thigh cutlets

Water to cover generously
 

2 Tbsp soy sauce

Can creamed corn

1 tsp sesame oil

2 spring onions, sliced

(2 egg whites)

First 5 ingredients in slow-cooker, on low for 8 or 9 hours. Remove 2 thighs (to use for salad) and all the bones. Refrigerate & skim fat. Stir in soy sauce & corn. Heat, stir though egg whites (optional) and add sesame oil & spring onions.