Chinese Chicken And Corn Soup (Egg Drop)

• 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

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

green onions, gingerroot, peanut oil, corn, chicken, rice wine, soy sauce, white pepper, chicken, sesame oil, egg

Taken from www.food.com/recipe/chinese-chicken-and-corn-soup-egg-drop-117706 (may not work)