Raindrop Soup - cooking recipe

Ingredients

12 water chestnuts, sliced (canned)
3 whole scallions, finely diced
1 scallion, large dice
2 boneless skinless chicken breasts, poached and diced
6 cups chicken stock (unsalted)
3 tablespoons dry sherry
1/4 teaspoon soy sauce
2 egg whites, beaten lightly
chili oil (optional)

Preparation

Bring stock with chicken to a boil.
Reduce to a simmer. Add chestnuts and minced scallions. Continue to simmer for ten minutes.
Add sherry and soy sauce.
Turn off heat under the soup but leave on burner. Bring beaten egg whites over to the soup pot. Add a few drops of chili oil, if desired, to the eggs.
Using fork, allow eggs to dribble into the soup. Repeat this until egg is gone.
Serve with diced scallions scattered on top.
Enjoy!