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| 1 Esslöffel | peanut oil |
| 4 | green onions minced |
| 1/2 Teelöffel | ginger root minced, fresh |
| 3 Tasse | chicken stock |
| 1 Tasse | Canned cream-style corn |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | white pepper |
| 1 Teelöffel | sugar |
| 1 Esslöffel | sherry dry |
| 1/2 Teelöffel | Msg (opt) |
| 2 Esslöffel | Cornstarch and |
| 1/8 Tasse | Stock for cornstarch paste |
| 2 | egg whites |
| 1 Esslöffel | Cooked smoked ham, minced |
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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. Serves 4 ~-
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