In a pot, add creamed corn, stock, ginger and shredded rotisserie chicken. Season with salt & pepper.
Turn the heat down to medium-low heat and boil for 5 minutes.
Very slowly, pour whisked eggs into the pot as it is boiling on medium-low heat. Maintain a steady stream whilst stirring.
Taste the soup then adjust for salt and white pepper. Sprinkle scallion and a few drops of sesame oil. Discard the ginger slices.