6 3/4 c. water
2 lbs. chicken pieces
6 whole peppercorns
1 1/2 tsp. salt
1 or 2 sprigs fresh parsley
1 medium yellow or white onion
1 piece (about 1 inch) fresh ginger root (available in produce section)
8 green onions
1 (16 oz.) can cream style corn
2 tsp. chicken bouillon or 2 cubes
1 tsp. sesame oil (optional)
1/2 tsp. grated, pared fresh ginger root
1/8 tsp. ground pepper
1/4 c. corn starch
2 egg whites
2 slices (about 1 oz.) cooked ham

Combine 6 cups of the water, the chicken pieces, whole peppercorns, 1 teaspoon of the salt and the parsley in 5 quart dutch oven. Cut onions (yellow or white) into thin slices. Pare the ginger root and cut into thin slices. Add onion and ginger to chicken water mixture. Cover pan and cook over medium heat until water boils. Reduce heat to low. Simmer 1 1/2 hours. Remove any scum of fat from top of stock. Strain stock. Return stock to pan. Cut enough chicken off bones to equal 1 cup. Finely chop 4 of the green onions. Add onions, corn, bouillon, sesame oil, the grated ginger, pepper and remaining 1/2 teaspoon salt to stock. Cook over medium heat until stock boils. Blend corn starch and 1/2 cup of the remaining water. Stir mixture into stock. Cook and stir until soup thickens. Beat egg whites and the remaining 1/4 cup water lightly with fork. Drizzle egg whites slowly into stock while stirring stock vigorously. Cut ham into "matchstick" thin strips about 1 1/2 inches long. Stir ham and chicken into stock. Four soup bowls. Cut remaining green onions into thin slices. Sprinkle over soup and serve.