chicken into bite-sized pieced or slice to thin slivers and
combine with the egg white, rice whine, and cornstarch. Set
to a boil the chicken stock, creamed corn, salt and pepper.
stock reached a boil, add chicken, stirring constantly to
break up chicken. Cook 1 minute.
eggs in a thin stream, stirring slowly in one direction.
Stir in cornstarch/water mixture. Cook 1-2 minutes.
If chicken stock is already salted, reduce salt in step #2.