Serves 4

In a pinch, you can make chicken stock from chicken bones that have been boiled for as little as thirty minutes, but the flavor won't be as strong.

4 ounces skinless, boneless chicken breast

1 tablespoon water

2 teaspoons Chinese rice wine or dry sherry, divided

4 cups chicken stock or broth

¼ teaspoon salt

⅛ teaspoon white pepper

1 can creamed corn

1 tablespoon cornstarch mixed with 4 tablespoons water

2 eggs whites, lightly beaten

2 green onions, sliced

• Cut the chicken into chunks and place in a food processor. Add the water and 1 teaspoon rice wine, and mince the chicken into a fine paste.

• Bring the broth or stock to a boil. Add the salt, white pepper, 1 teaspoon rice wine, and creamed corn. Add the chicken paste, stirring so that the chicken breaks up into small pieces. Cook until the chicken turns white.

• Mix the cornstarch and water, and pour the mixture into the soup, stirring to thicken. Turn off the heat.

• Pour the eggs into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.

• Add the green onions and give the soup a final stir.