Chinese Corn and Chicken Soup

• 6 ounces boneless skinless chicken breasts, finely chopped (boneless, skinless)
• 1 tablespoon soy sauce (Kikkoman)
• 1 -2 tablespoon sherry wine
• 1 teaspoon cornstarch
• 12 cup water
• 1 tablespoon sesame oil
• 1 tablespoon peanut oil
• 4 cups chicken stock
• 1 12 teaspoons fresh ginger, grated
• 8 ounces corn (Green Giant)
• 15 ounces creamed corn (Green Giant)
• salt (to taste)
• pepper (to taste)
• 2 eggs, beaten
• 3 stalks green onions, finely sliced (for garnish)

1. Combine chicken, soy sauce, sherry, cornstarch, water, sesame oil, salt and pepper.
2. Cover and set aside until needed.
3. Heat pan over medium heat.
4. Add peanut oil; then ginger, stirring a few seconds.
5. Add chicken stock, both corns.
6. Bring to a simmer.
7. Add and stir in about a half cup of stock to chicken mixture.
8. Then add this chicken mixture to the simmering stock mixture.
9. Bring to a boil, stirring constantly; then lower temperature to simmer about 5 minutes.
10. Slowly pour the eggs in a steady stream into the pot.
11. Use your fork to stir the top of the soup.

chicken breasts, soy sauce, sherry wine, cornstarch, water, sesame oil, peanut oil, chicken stock, fresh ginger, corn, corn, salt, pepper, eggs, stalks green onions

Taken from www.food.com/recipe/chinese-corn-and-chicken-soup-209469 (may not work)