Dice a boneless and skinless chicken thigh. Fry with a little cooking oil until browned all over, then add the garlic cloves and fry for another few minutes.
Add 1½ stock cubes to 800ml boiling water. Add the bruised piece of ginger, the cooked chicken and garlic cloves to the pot. Season with a pinch of salt and pepper. Reduce heat and simmer for 10 minutes.
Add the vermicelli, sweetcorn, mushrooms and spring onions. Cook for 3 minutes until the noodles are tender. Serve into two bowls, garnishing with some parsley and thin slices of red chilli.
