Chinese Chicken and Corn Soup (Egg Drop)

• green onions↗4

  finely minced (white parts only, but chop tops and reserve for garnish if desired)

• gingerroot2 teaspoons

  finely minced

• peanut oil1 tablespoon
• creamed corn↗1

  (15 -16 ounce) can

• chicken stock or vegetable broth↗2 cups
• rice wine↗2 tablespoons
• soy sauce↗1 1⁄2 tablespoons
• white pepper1⁄2 teaspoon
• cooked chicken↗1⁄2 cup

  diced

• sesame oil↗1 teaspoon
• egg↗1

  lightly beaten

Step-by-step instructions

1. 1

   In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes).

2. 2

   Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes.

3. 3

   Mix in chicken and sesame oil, and bring just to a simmer.

4. 4

   Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands.

5. 5

   Garnish with onion tops and serve hot.