Cut the pork into 1 inch cubes. Slice the carrots into 1 inch segments. Chop the onion. Trim the ends of the corn and cut each ear into 3 segments.
Bring the chicken stock, water, and shaoxing rice wine to a boil in a large pot. Add all the remaining ingredients and when it boils again, reduce heat and simmer for 1 hour. Remove the ginger slices with a slotted spoon and serve.