1 tbsp. dry sherry
2 tbsp. soy sauce
1 tbsp. cornstarch
1/2 lb. chicken breast (cut into strips)
2 tbsp. peanut oil
6 c. chicken stock
2 green onions, thinly sliced
1 med. cucumber, peeled/split lengthwise (remove seeds) and dice
3/4 tsp. salt (to taste)
1/4 tsp. white pepper
1 egg, lightly beaten

Mix first 3 ingredients in bowl; add chicken and stir to coat. Heat wok and add oil. Add chicken and stir fry 3 to 5 minutes. Add chicken stock and simmer for 10 minutes. Add green onions, cucumber, salt and pepper. Simmer 5 minutes. Increase heat to bring soup to fast boil. Remove from heat. Stir in egg and serve.