Finely chop chicken. In a bowl stir together the chicken, water, rice wine or dry white wine, soy sauce, gingerroot, and sesame oil. Cover and let stand at room temperature for 20 minutes.
In a wok or 3-quart saucepan combine the chicken broth and corn; bring to boiling. Add the chicken mixture, stirring constantly to separate chicken pieces. Return to boiling. Reduce heat and simmer, uncovered, about 2 minutes or until no pink remains in chicken, stirring often.
Pour the beaten egg into the hot chicken mixture in a steady stream while stirring 2 or 3 times to create shreds. Remove from heat. Cover and let stand for 1 minute. Ladle into soup bowls. Makes 6 side-dish servings.