Created by Gerry on January 31, 2016
Step 1: Measure out ingredients and have close at hand.
Step 2: In large soup pot over medium high heat bring chicken stock to boil.
Step 3: Combine creamed corn and chopped chicken with one of the frothed egg whites.
Step 4: Add creamed corn mixture, salt, pepper and sugar if using, stirring til heated through.
Step 5: Drop in sesame oil, mix cornstarch with cold chicken stock or water, add into soup stirring until lightly thickened.
Step 6: Slowly stir in the remaining frothed egg white to form lacy egg drop.
Step 7: Serve in individual bowls sprinkled with ham if using, garnish with chopped green onion.