Creative Soups from China | Congee with Meatballs | Velvet Corn Soup

Ingredients

• 1/4 to 1/2 pound skinned, boned chicken breast
• 3 egg whites, or 2 whole lightly beaten eggs
• 1 16-ounce can cream-style corn
• 1/2 to 1 teaspoon salt, if using homemade chicken stock
• 1/2 teaspoon sugar
• 2 cups homemade or kosher bouillon chicken stock
• 1 teaspoon cornstarch blended with 3 tablespoons water
• chopped green onion to taste
• 1 teaspoon sesame oil