Chinese Corn and Chicken Soup

Ingredients

• 6 ounces boneless skinless chicken breasts, finely chopped (boneless, skinless)
• 1 tablespoon soy sauce (Kikkoman)
• 1-2 tablespoon sherry wine
• 1 teaspoon cornstarch
• 1/2 cup water
• 1 tablespoon sesame oil
• 1 tablespoon peanut oil
• 4 cups chicken stock
• 1 1/2 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)

Directions

1. 1

   Combine chicken, soy sauce, sherry, cornstarch, water, sesame oil, salt and pepper.

2. 2

   Cover and set aside until needed.

3. 3

   Heat pan over medium heat.

4. 4

   Add peanut oil; then ginger, stirring a few seconds.

5. 5

   Add chicken stock, both corns. Bring to a simmer.

6. 6

   Add and stir in about a half cup of stock to chicken mixture. Then add this chicken mixture to the simmering stock mixture.

7. 7

   Bring to a boil, stirring constantly; then lower temperature to simmer about 5 minutes.

8. 8

   Slowly pour the eggs in a steady stream into the pot. Use your fork to stir the top of the soup.