1Heat the oil in the pan over medium-high heat. Add onion, ginger, and garlic cloves and sauté for 2 minutes.
2Add chicken and sauté 4 minutes.
3Add water and broth and bring to a boil. Stir in corn and ginseng and bring to a boil. Reduce heat and simmer for 20 minutes.
4Sprinkle with salt and pepper and spring onion