Chicken and Corn Soup

Bone chicken and discard skin.

Mince the chicken and combine with 1 teaspoon cornstarch and the egg whites, beaten until frothy.

Bring chicken broth to a boil.

Dissolve remaining cornstarch in water and add gradually to broth.

Add chicken mixture, corn, sherry and soy sauce and simmer a few minutes. Serve garnished with ham (boiled, baked or most flavorful and closest to the Chinese, Smithfield ham).

Serves 4.