Chinese Chicken And Corn Soup (Egg Drop) - cooking recipe

Ingredients

4 green onions, finely minced (white parts only, but chop tops and reserve for garnish if desired)
2 teaspoons gingerroot, finely minced
1 tablespoon peanut oil
1 (15 -16 ounce) can creamed corn
2 cups chicken stock or 2 cups vegetable broth
2 tablespoons rice wine
1 1/2 tablespoons soy sauce
1/2 teaspoon white pepper
1/2 cup cooked chicken, diced
1 teaspoon sesame oil
1 egg, lightly beaten

Preparation

In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes).
Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes.
Mix in chicken and sesame oil, and bring just to a simmer.
Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands.
Garnish with onion tops and serve hot.