1 c. chicken breast, chopped fine
1 egg white
1 tbsp. rice wine
1 tbsp. cornstarch
1 egg, beaten
2 tbsp. cornstarch dissolved in 2 tbsp. water
1 green onion, chopped
1/4 c. chopped ham, optional
4 c. chicken stock
1 c. creamed corn
1 1/2 tsp. salt
1/2 tsp. white pepper

Combine chopped chicken breast, egg whites, wine and cornstarch; set aside. Combine soup stock, creamed corn, salt and white pepper. Bring to a boil, adding chicken mixture and cook 1 minute.

Add beaten egg in a thin stream from a good height and stir slowly in one direction. Thicken with cornstarch and water mixture. Garnish with green onions and ham. Serves 4.