Prep time: 10 min
Cook time: 20 min
Difficult: easy

Ingredients

4 finely minced green onions
2 teaspoons finely minced gingerroot
1 tablespoon peanut oil (or olive oil)
1 can creamed corn
2 cups chicken stock or vegetable broth
2 tablespoons rice wine
1 1/2 tablespoons soy sauce
1/2 teaspoon white pepper
1/2 cup diced cooked chicken
1 teaspoon sesame oil
1 lightly beaten egg
1/2 cup water

Directions

In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes).
Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes.
Mix in chicken and sesame oil, and bring just to a simmer.
Mix beaten egg with water. Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands.
Garnish with onion tops and serve hot.