3 tbsp. cornstarch, divided
1 tbsp. dry sherry
1 tsp. soy sauce
1/2 c. diced boneless chicken breast
1/4 c. water
2 tbsp. corn oil
1/2 c. thinly sliced celery
1/4 c. thinly sliced green onion
3 1/2 c. chicken bouillon or broth
1 (17 oz.) can cream-style corn
1/4 tsp. white pepper
1 egg, beaten lightly

In small bowl, stir together 1 tablespoon of the cornstarch, sherry and soy sauce until smooth. Add chicken; toss to coat well. In small bowl, stir together remaining 2 tablespoons corn starch and water until smooth; set aside.

In uncovered wok, heat corn oil to 375 degrees. Add chicken mixture; stir-fry 1 minute longer. Stir in broth, corn and pepper; bring to boil. Restir cornstarch mixture; add to wok. Stirring constantly, bring to boil and boil 1 minute. Quickly stir in egg. Turn wok off; serve immediately. Makes 6 cups.