Place chicken in pot, add water, peppercorns, ginger, onion and salt. Bring to boil over medium heat, skim well to remove any scum, reduce heat and simmer gently covered for 1 1/2 hours. Remove any scum from top of stock and reserve.
In a large saucepan combine reserves chicken stock, creamed corn, crumbled stock cubes, ginger, chopped spring onions, sesame oil and salt and pepper. Bring to boil.
Mix cornflour to a smooth paste with the 4 tbsp of water, add to soup, stir until soup boils and thickens. Reduce heat, simmer for one minute.
Serve with shredded chicken and sprinkle with extra spring onions.