1. In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes).
2. Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes.
3. Mix in chicken and sesame oil, and bring just to a simmer.
4. Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands.
5. Garnish with onion tops and serve hot.