A quick and easy dish. No need to go to your favorite Chinese Restaurant when you can make this dish in 30 minutes !!
5 c. Oriental chicken stock
1 can (15 oz.) cream-style corn
1 tsp. salt
1 TB dry sherry
freshly ground black pepper
2 TB cornstarch, with 2 TB water
2 large eggs, beaten
2 stalks green onion, chopped
In a large pot over high heat, bring stock to a boil. Stir in corn, salt, sherry and pepper. Add the cornstarch mixture and simmer until thickened; stirring constantly. Reduce heat; add beaten eggs in a thin stream, stirring.
Garnish with onions. Serves 4.