In a deep sided non stick wok or medium sized saucepan combine stock, cream style corn and chicken. Bring to the boil, reduce heat and season with White pepper and salt to taste, add the peas and bring back to the boil. Stir cornflour and water slurry and while the soup is boiling add the mixture slowly stirring constantly until you have reached the desired consistency. Turn heat down to low, slowly pour in the beaten egg, stirring the soup at the same time. Switch off the heat, add sesame oil, give it a quick stir and serve hot. 

 

Recipe from my Chinese Takeaway Cookbook