Ingredients of Chinese Chicken and Corn Soup

1 - One Skinless Chicken breast halves (5 to 6 ounce)
2 - 2 tablespoons Chinese rice wine or Two tablespoons dry sherry
3 - 1 1/2 teaspoons dark sesame Oil ( divided )
4 - 3 tablespoons cornstarch ( divided )
5 - One garlic clove ( peeled and minced )
6 - One tablespoon finely shredded fresh Ginger
7 - 4 cups reduced-sodium fat-free chicken broth
8 - 1 (12 ounce) container shelf-stable firm silken tofu ( cut into 1/2 inch cubes )
9 - 1 1/2 cups frozen corn
10 - 1 large egg ( lightly beaten )
11 - 1/2 cup thinly sliced green onion (including tops)
12 - Salt ( taste )
13 - White Pepper ( taste )

How to Prepare :

Rinse Chicken and pat dry. Slice crosswise into 1/8-inch thick strips. Combine with rice wine 1/2 teaspoon sesame Oil and One tablespoon cornstarch in a small bowl.In a 3 to 4 quart nonstick pan over high heat stir Garlic and Ginger in 1/2 teaspoon sesame oil for ten seconds. Add chicken and stir-fry until no longer pink on surface about two minutes.Add broth cover pan and bring to a boil. Add tofu and corn to broth and return to a simmer.In a small bowl combine remaining 2 tablespoon cornstarch and 1/4 cup cold water until smooth. Add to soup; bring to boil, stirring constantly. Pour egg into soup stirring gently for about 30 seconds to form thin strands of egg. Add remaining 1/2 tsp sesame oil, green onions, and season to taste with salt and white pepper. Ladle into bowls and serve Chinese Chicken and Corn Soup.