Chicken soup with canned corn

Pass the chicken fillet through a meat grinder or grind using a food processor. Add vodka or sherry, soy sauce, water, sesame oil to the minced meat, add corn flour, salt and ground pepper, mix until homogeneous, cover and let stand for 15 minutes. Pour peanut butter into the pan, evenly distributing it over the entire surface of the pan, heat, pour in the grated ginger and fry it, stirring, for a few seconds. Then pour the hot strained broth into the pan, add the canned corn and corn puree and bring to almost the boil. Pour 6 tablespoons of broth into a dish with minced chicken and mix until homogeneous mass is formed. Then pour the resulting mixture into a saucepan, bring, stirring constantly, over low heat to a boil and let simmer for 2-3 minutes. After that, beat the eggs and slowly pour them into the soup with a thin stream. Using a fork or wooden sticks, stir the soup, moving the fork with an eight to divide the eggs into individual lace pieces. Sprinkle the soup with spring onions and serve immediately.