Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Peanut oil
4 Green onions, minced
1/2 ts Fresh ginger root, minced
3 c Chicken stock
1 c Canned cream-style corn
1/4 ts Salt
1/4 ts White pepper
1 ts Sugar
1 tb Dry sherry
1/2 ts MSG (opt)
2 tb Cornstarch and
1/8 c Stock for cornstarch paste
2 Egg whites
1 tb Cooked Smithfield (or
Hickory-smoked) ham, minced

Wash corn in stock. Drain corn, reserving stock; chop finely and
return to stock. In a cup, mix cornstarch and cold stock to make
paste.

In heavy 2-quart saucepan, heat oil until hot. Saute green onions
ginger for about 30 seconds, stirring constantly to avoid burning.
Add stock corn; stir bring to just under boil. Add salt, pepper
sugar. Simmer 15 minutes or until ready to serve. Just before
serving, turn up heat again to a bubbly boil. Dribble in cornstarch
paste until soup acquires a waxy translucence. It should still be
thin, but not watery. Add sherry. Now beat egg white with a fork to a
light froth. Turn off heat. Quickly swirl in egg whites. Pour into
serving bowl. Garnish with ham. Serve.

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